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Buckwheat Pancakes

Buckwheat Pancakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Products: Blenders and Griddles

  • 2 cups buttermilk
  • 2 eggs
  • ½ stick melted butter
  • ¾ cup all purpose flour
  • 1 cup buckwheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 banana (optional)

Directions

1. Heat a nonstick skillet or pan over medium /medium high heat on the stovetop.
2. Add all ingredients to blender, making sure to pour the buttermilk in first.
3. Blend on a high speed setting for approximately 20-30 seconds or just until all ingredients have combined.
4. Pour batter into heated skillet or pan using about ¼ to 1/3 cupful per pancake.  When bubbles can be seen evenly across the pancake, flip to the other side.
5. Serve with syrup, jam, butter or other desired toppings.

TEST KITCHEN TIP:

Adding a banana makes these pancakes moist and gives subtle banana flavor.  This mixture will also work very well in a waffle baker; store leftover waffles and reheat them in the toaster for a quick and easy breakfast!

YIELD:  
Makes 24 small/medium sized pancakes.

This recipe was developed by Hamilton Beach Brands, Inc. 

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