Sunday, May 10, 2009
Buckwheat-Molasses Griddle Cakes
Just cause we can't seem to get enough pancakes in this house...
Another recipe from Biscuits, Pancakes & Quick Breads. I've made this one 2 weekends in a row now, this time subbing whole wheat pastry flour (third time with whole spelt flour, 4th time with buckwheat flour) for the white flour. Worked just fine too. I also add 1 tsp of vanilla, which the original recipe doesn't call for. This recipe makes 12 ~4" pancakes...enough for two little piggies.
Buckwheat-Molasses Griddle Cakes:
(adapted from Biscuits, Pancakes & Quick Breads)
1/4 cup all-purpose flour (used whole wheat pastry flour once, and have now settled on whole spelt flour which tasted great)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup buckwheat flour
1 2/3 cup low fat buttermilk
2 Tbs unsalted butter, melted
1 tsp vanilla extract
1 Tbs molasses (I use the mild flavor molasses and find it much more palatable, or you could sub maple syrup or brown sugar)
1 Tbs vegetable oil (you won't need this if you have a non-stick electric griddle...Sear's ~18 bucks!)
Sift the all-purpose (or whole wheat pastry flour, or whole spelt flour), baking soda, and salt into a bowl.
Stir in the buckwheat flour.
In a separate larger bowl, whisk together the melted butter, molasses and vanilla.
Slowly whisk in the buttermilk so as to not get clumpy butter.
Now gradually stir the flour mixture into the buttermilk mixture until the ingredients are just blended.
Ladle the batter by the 1/4 cupful onto the griddle.
When bubbles begin to form on the top, after about 2 minutes, turn and cook until browned on the other side.
Serve with butter, and warm maple syrup (and bananas or strawberries etc., walnuts and Fage Greek yogurt!)