Steps to Make How To Make Japanese Pancakes Souffle Pancake Recipe

Buckwheat Pancakes

Tamal ray's japanese souffle pancakes with peanut butter cream.

Recipe Summary Buckwheat Pancakes

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Ingredients | How To Make Japanese Pancakes Souffle Pancake Recipe

1 cup buckwheat flour

1 ½ teaspoons white sugar

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

1 ¼ cups buttermilk

1 large egg, beaten

¼ teaspoon vanilla extract

1 tablespoon unsalted butter, or as needed

Directions

Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Info | How To Make Japanese Pancakes Souffle Pancake Recipe

prep: 10 mins cook: 10 mins additional: 5 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Buckwheat Pancakes

Breakfast and Brunch, Pancake Recipes, Whole Grain Pancake Recipes,