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.

 

Directions   Print recipe     Email to a friend
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
  1. In a large bowl, stir together the warm milk, yeast, flours, salt, cinnamon and melted butter. Cover with plastic wrap and refrigerate overnight.
  2. In the a.m., preheat the griddle to medium-high.
  3. Whisk the molasses, brown sugar, baking soda and egg into the batter.
  4. Grease the griddle with butter to prevent sticking.
  5. Ladle batter onto the griddle and cook until the flapjacks begin to bubble around the edges.
  6. Flip and cook on the other side until golden brown.
  7. 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.