I bought a Buckwheat Pancake Mix. I make it once every two weeks or so, for breakfast during weekends. Jose isn’t a fan of it, not surprised! He prefers “normal food” and by that he means regular pancakes ;)
So, for the past few weeks, whenever I say we’re having Pancakes for breakfast, he will start making faces and the complaints will start flowing… it’s too dry, it tastes blank, why do you want to spoil my weekend and it goes on!
It so happened that when I made these “normal food” a.k.a regular pancakes, I didn’t tell him what kind it is. I just told him we’re having pancakes for breakfast. Soon, the ritual started and I didnt bother correcting him.
Finally when he came over to the dining table and saw this plate of pancakes with a pool of maple syrup on the bottom and topped with cream cheese… I wish I had taken a pic of his expression to share with you! He was kinda gobsmacked!
First of all, Maple syrup is a precious commodity (considering the cost of it, money wise & health wise) and to top it off there is a slab of cream cheese too! Also, not to forget these were fluffy pancakes! All in all it was like Christmas and b’day wrapped together for him.
If I’m being honest with you… I’m also not a big fan of Buckwheat pancakes. Since, it’s considered a healthier option, I don’t mind having it once in awhile. But if you are not a regular pancake eater or enjoy it rarely, then indulge yourself in this one. This is it! This is the real deal. It’s fluffy and spongy and everything that a pancake should be.
So, if you are a breakfast lover like us, do give this recipe a try and I’m sure you’ll love it.
Now, about the recipe… it’s a very easy and straightforward recipe. Also, please please read the “notes” section, before you proceed with the recipe. I’ve shared some tips to perfect the cooking of these pancakes.
Here is the recipe…
Recipe from here
Please read the “notes” section before proceeding with the recipe.
- 1 cup Plain Flour
- 2 tbsp Sugar
- 1 tsp Cinnamon (I used only 1/4 tsp Cinnamon)
- 1/8 tsp Nutmeg
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Buttermilk (or 3/4 cup regular milk plus 1 tablespoon vinegar - let sit for 5 minutes)
- 1 tsp Vanilla
- 1 Egg
- 2 tbsp (28 gms) Butter (refer notes) (melted and cooled for 10 mins)
- Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
- In a small bowl, mix together the buttermilk, vanilla, egg, and oil until well combined.
- Pour the wet ingredients into the dry and whisk together until most of the lumps are gone. Do not overmix.
- Heat a large skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done.
- Keep pancakes on a cookie sheet in a warm oven until ready to serve.
- Surface of pancake is too pale/too dark : To determine if the temp of your skillet is correct, drop 1 tbsp of batter onto the heated surface. If it is golden brown after 1 minute, you're ready to cook. If not, adjust heat as necessary.
- Spotty browning: To ensure even browning of pancakes, after adding oil/butter to the skillet, wipe it out until there is just a bare sheen remaining. (Metal transfers heat better than oil, so places where oil pools under the pancake will cook more slowly and be relatively pale.)
- Messy Flipping: Slide a thin spatula underneath the pancake and flip it in a smooth quick motion, keeping the spatula close to the cooking surface.