Recipe: Buckwheat Pancakes

BUTTERMILK BUCKWHEAT PANCAKES
3/4 c. buckwheat flour
1/2 c. oat bran
1/4 c. oat flour
2 tbsp. sugar
1 3/4 tsp. double-acting baking powder
2 eggs, lightly beaten
2 tbsp. safflower oil
Buttermilk
In a bowl, mix together the buckwheat, oat bran, oat flour, sugar and baking powder. Stir in the eggs, oil and buttermilk to make batter the consistency of a thick liquid. Let rest for about 5 minutes to allow baking powder to act. Add more buttermilk to desired consistency. Ladle the mixture onto hot, oiled griddle. When holes appear on surface of pancakes, turn to brown second side. Yield: 8 large pancakes.

YEAST BUCKWHEAT PANCAKES
1 pkg. yeast dissolved in 2 c. warm
water
2 c. buckwheat flour
1 c. plain flour
1 tsp. salt
2 tbsp. molasses
1/2 tsp. soda
1/2 c. buttermilk
Mix dry ingredients and add molasses to yeast and water mixture. Mix the two, beat vigorously. Let set one hour. Cover and refrigerator overnight. Before frying; put 1/2 teaspoon soda in 1/2 buttermilk. Mix well and stir into yeast mixture. Fry. Serve with warm syrup. Dough will stay in refrigerator 5 to 7 days.

BUCKWHEAT PANCAKES
1 c. buckwheat flour
1 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. melted butter
Mix together and fry in hot oil until done.

BUCKWHEAT PANCAKES
2 c. buttermilk
1 c. buckwheat flour, unsifted
1 c. sifted all-purpose flour
1 tbsp. sugar
2 tbsp. melted butter
1/2 pkg. dry yeast
2 lg. eggs, beaten
1 tsp. baking soda
1/4 c. heavy cream (opt.)
In deep bowl place milk. Stir in flour and add sugar and butter. Sprinkle yeast on top. Stir in eggs. Cover bowl with a towel and let stand at room temperature for several hours or leave overnight in a cool place, if for breakfast. Stir in soda and cream. Buttermilk and egg should be at room temperature. Serve with maple syrup and sausage. May add fresh blueberries.

JOHN'S FAVORITE BUCKWHEAT PANCAKES
12 tsp. EnerG egg replacer
24 tbsp. water
5 c. lowfat soy beverage
3 to 4 tbsp. molasses
4 c. whole wheat pastry flour
1 c. buckwheat flour
8 tbsp. wheat germ
4 tsp. low sodium baking powder
2 tsp. baking soda
1 tsp. vanilla
Mix together egg replacer and water. Add soy beverage and molasses and blend. Add remaining ingredients and mix well. Heat a nonstick griddle over medium heat. Cook pancakes until the bottoms are golden and the tops begin to bubble. Flip and cook until the undersides are golden. Serve immediately, plain or with fruit or real maple syrup. Refrigerate leftover batter. Will keep several days in a tightly covered container.

QUICK BUCKWHEAT PANCAKES
1 c. buckwheat flour
3/4 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. molasses
2 egg yolks
1/3 c. melted butter
1 2/3 c. milk or 1 3/4 c. buttermilk
2 egg whites, beaten
Mix the dry ingredients and combine with the mixed liquids. Fold in stiffly beaten whites last. Fry on a well greased hot griddle.