Fluffy Beet Buckwheat Pancakes
User Reviews
4.9
14 reviews
Excellent
Fluffy Beet Buckwheat Pancakes
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Light and airy, these pink pancakes are as nutritious as they are pretty.
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Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp cinnamon
- 1 egg large
- 1 Tablespoon pure maple syrup
- 1/4 cup beet purée
- 2 Tablespoons butter melted, unsalted
- 1 cup buttermilk
- neutral cooking oil for frying, generic cooking oil
Instructions
- Preheat a griddle to medium and preheat the oven to 175F.
- Whisk together the flours, baking powder, baking soda, salt and cinnamon.
- In another bowl, whisk together egg and maple syrup until frothy. Whisk in the beet purée, followed by the buttermilk.
- Gently stir the dry ingredients into wet ingredients. Pour in the melted butter. Mix until just combined. Over mixing will toughen the pancakes. it's okay if there are a few lumps.
- Heat a griddle or large cast iron skillet over medium heat. Grease lightly with cooking oil.
- Spoon batter onto griddle 1/4 cup at a time. Cook 1 1/2 minutes, then flip, and cook until light brown, about one more minute.
- Place the pancakes in a baking tin lined with a clean tea towel. Cover and place in oven to keep warm while you fry the remainder of the batter.
- Serve pancakes hot with plenty of butter and pure maple syrup.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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