ISLAMABAD: Buckwheat pancakes offer a hearty, nutty twist on the classic breakfast favorite. Perfectly fluffy and rich in flavor, these pancakes are a delicious way to start your day with wholesome goodness.
Ingredients:
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Fresh berries for serving (optional)
Instructions:
In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
Next, in another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about two minutes.
Flip and cook for an additional 1-2 minutes, until the pancakes are golden brown and cooked through.
Serve the pancakes warm with maple syrup and fresh berries if desired.
