Cinnamon Buckwheat Pancakes | The Daily Dish

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Cinnamon Buckwheat Pancakes

2 Comments | Written on May 8, 2013 at 5:00 am , by

Mother’s Day is this Sunday!   If you are planning on serving your mom breakfast in bed, I highly suggest this recipe.  It also just happens to be my mom’s personal favorite!

 Keep reading for the recipe…

The buckwheat flour imparts a rustic, hearty flavor and gives the pancakes a beautiful deep brown hue.  A dash of cinnamon adds spice and is the perfect balance to the wholesome buckwheat.

These pancakes are outstanding when served with real maple syrup.  Mom deserves only the very best on her special day!

Buckwheat-Cinnamon Pancakes

1 cup buckwheat flour
1 cup all purpose flour
2 Tablespoons sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups milk
3 Tablespoons vegetable or canola oil
2 large eggs
Additional oil for pan
Maple syrup, for serving
Stir together flours, sugar, baking powder, cinnamon, and salt in a bowl; set aside.  In another bowl, whisk together milk, oil, and eggs.  Add to flour mixture, stirring until blended.
Heat a thin layer of oil in a nonstick griddle pan or skillet.  When oil is very hot, spoon in about 1/3 cup batter for each pancake.  When bubbles form on top, flip pancakes and cook another minute or until set.  Serve with maple syrup.  Serves 4.

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