Buckwheat Flapjacks Recipe
A hint of molasses and cinnamon add warm flavor to these awesome pancakes. Outstanding served hot off the griddle with applesauce and sour cream.
Ingredients
| 2 | cups | milk, warmed to about 110 degrees |
| 1 | package (2 1/2 teaspoons) |
active dry yeast |
| 1 1/4 | cups | buckwheat flour |
| 1/2 | cup | unbleached all-purpose flour |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | cinnamon (optional) |
| 2 | tablespoons | unsalted butter, melted and cooled |
| 2 | tablespoons | molasses |
| 2 | tablespoons | brown sugar |
| 1/2 | teaspoon | baking soda |
| 1 | large | egg |
| ~ | butter for frying |
Directions
- In a large bowl, stir together the warm milk, yeast, flours, salt, cinnamon and melted butter. Cover with plastic wrap and refrigerate overnight.
- In the a.m., preheat the griddle to medium-high.
- Whisk the molasses, brown sugar, baking soda and egg into the batter.
- Grease the griddle with butter to prevent sticking.
- Ladle batter onto the griddle and cook until the flapjacks begin to bubble around the edges.
- Flip and cook on the other side until golden brown.
- Serve immediately with fresh applesauce and sour cream or butter and maple syrup.
Note: A cup of fresh or frozen blueberries are also splendid in these pancakes.
Preparation Time:
Prep Time: 15 minutes; Cook Time: 2–5 minutes per pancake.
