- Calories 352
- Caloriesfromfat 29%
- Fat 11.5g
- Satfat 2.7g
- Monofat 3.7g
- Polyfat 4g
- Protein 13g
- Carbohydrate 50.8g
- Fiber 1.4g
- Cholesterol 167mg
- Iron 2.5mg
- Sodium 443mg
- Calcium 204mg
Buckwheat-Honey Pancakes
Serve these pancakes with the Vanilla-Maple Syrup.
How to Make It
Step 1
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.
Step 2
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Step 3
Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.
detailaddict's Review
Not bad...I used a 2:1 buckwheat-to-wheat flour ratio, so the pancakes likely weren't quite as robust as they might have been otherwise. And I omitted the milk in anticipation of a thin batter, which it still was. But the flavor was good, rebuffing all the horror stories one hears about buckwheat pancakes. I was surprised to see 3 whole eggs in a CL pancake recipe, and with the inclusion of oil I might try using an egg white next time.
FarmerD's Review
N/A
Wonderful!