© 2013 mathewguiver pancakes main

Buckwheat pancakes with maple syrup, pomegranate, and unsweetened whipped cream

Last time I visited my parents, my mom sent me home with a bag of buckwheat flour. I’d used it in a batch of muffins a while back, but wasn’t very impressed with the results. Determined to find a delicious dish using the free ingredient, I came across a few pancake recipes that called for a bit of buckwheat flour.

I’ve been making pancakes since I can remember, and have a pretty good recipe and method I use to achieve gorgeous, fluffy pancakes. So I substituted a bit of the all purpose for buckwheat flour, and they turned my already good pancake recipe into an amazing one! Wow, the buckwheat adds such an interesting, nutty flavor that goes great with maple syrup.

Ingredients:

3/4 c all purpose flour
1/4 c buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 tsp agave
1 egg (separated)
3/4 c milk
1 1/2 Tbsp white vinegar
1 Tbsp canola oil plus more for cooking
White sugar
Butter
Heavy cream
Pomegranate seeds
Maple syrup

1. Combine all purpose and buckwheat flours, along with baking powder, baking soda, and kosher salt in a large bowl.

2. Measure out milk, then add vinegar, canola oil, agave, and the yolk of your egg. Whisk with a fork, then stir into the dry ingredients.

3. In a separate bowl whisk egg whites until frothy.

4. Add about a third of a spoonful of white sugar, then beat until you have stiff peaks.

5. Fold egg whites into batter carefully, you don’t want to loose the air you’ve beat into them. Cover with saran wrap and let sit in the refrigerator for at least half an hour.

Edgy tip! Rub a little canola oil into your ladle before using it to scoop pancake batter. 

6. Put a bit of canola butter and oil into a non stick pan. You want to use both as the oil has a higher cooking temperature and the combination will give you a buttery flavor without the risk of burning the butter. Turn on medium heat and allow the pan to become hot before adding any pancake batter.

7. Do not touch the pancakes until they have cook through. You can tell they are ready when you see air bubbles popping in the middle of the pancakes. Do not flip when they start to appear around the edges, they won’t be done yet. You want to only flip the pancakes once or twice, so watch for those bubbles!

Cook pancakes one or two at a time, and let them stay warm in an oven heater to 200 degrees while you finish the rest.

8. Top pancakes with butter. You could eat them at this point, but I wanted to get a little fancy, so I topped mine with butter, unsweetened whipped cream, maple syrup, and fresh pomegranate seeds.

The combination is super delicious. I’m not much of a fan of fruit inside my pancakes, but the pomegranate seeds on top were tart and paired well with the sweet syrup and cream.

2 Trackbacks

  1. By Veg with an Edge » Vegan banana carob pancakes on January 8, 2014 at 2:02 am

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  2. […] plantain pancakes. Well, to be totally honest I’d never really tried. I have an amazing buckwheat pancake recipe that uses a combination of buckwheat and all purpose flour. I did once try it with just buckwheat […]

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