Sunday, February 27, 2011

Mini buckwheat pancakes

Mini buckwheat pancakes / Panquequinhas de trigo sarraceno

For some people, retail therapy means lots of clothes, shoes, DVDs... To me, it means ingredients for my recipes. :)

After buying this beautiful book, I went crazy and started buying lots of different types of flour: buckwheat, barley, rye... Time went by and I haven’t baked with them as I should have. Not good, Patricia. Not good.

Buckwheat flour begging to be used + Bill Granger’s recipe + my obsession with teeny-weeny food = these pancakes. :)

Mini buckwheat pancakes
from bills open kitchen

1 cup + 2 ½ tablespoons (165g) buckwheat flour
6 tablespoons (60g) all purpose flour
1 teaspoon baking powder
2 teaspoons caster sugar
pinch of salt
4 eggs, separated
2 cups (480ml) buttermilk
butter, for greasing the pan
to serve: yogurt, maple syrup, honey, fresh fruit or jam

Preheat the oven to 120°C/248°F. Place the buckwheat flour, all purpose flour, baking powder, sugar and salt in a bowl and stir to combine. Place the egg yolks and buttermilk in another bowl and stir well to combine. Add the buttermilk mixture to the flour and mix lightly until just combined. A few lumps are fine, so do not overmix. In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the batter.
Heat a large non-stick frying pan over a medium heat and brush with a small portion of butter. For each mini pancake, ladle 1 tablespoon of batter* into the pan and cook for 30-40 seconds or until bubbles appear on the surface of the pancake. Turn the pancakes and cook for another 20-30 seconds. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
Serve with whatever strikes your fancy.

*to make larger pancakes, use ¼ cup of batter per pancake

Serves 4


Lauren at Keep It Sweet said...

I need to start experimenting with different types of flours. These look delicious and I love mini pancakes:-)

Lydia (The Perfect Pantry) said...

The problem with some flours in our climate is that it will turn rancid if not used within a couple of months and stored at room temperature. I keep most flours, except all-purpose, in the freezer, to extend their life.

pam said...

These sound so good! And for the record, my retail therapy involves just about, clothes, books, candy, pots, pans.

YELDA said...

i like it, well done :)

Nisrine, Dinners and Dreams said...

Yum, I have some buckwheat left and could make this today or soon anyway. Wonderful recipe.

Priya Suresh said...

I dont bother to have these pancakes everyday for my breakfast..

Aisha Jameel said...

Your dishes look yum … loved the presentation of the food ! good work
you can view some of my dishes on ! i would be really happy if you follow it

Anonymous said...

OOOOOHHHHH! I want these so bad. Pancakes are my favourite foods ever. Can you make me breaky at my house? lol

Mutfak Havlusu said...

Hi from Turkey..
i m following your blog
nice blog here
because interesting photographs and chic design..
see you soon
you can make something everytime so i can look on here:)

Mary Bergfeld said...

These look wonderful. I don't do enough work with different types of flour and your post is a reminder of that. I'm relatively new to your blog and don't often post. I just wanted to let you know how much I appreciate the food and recipes you feature here. You keep me coming back for more. I hope you have a wonderful day. Blessings...Mary

Figs, Bay, Wine said...

Ok these look seriously good. There was recently a Mark Bittman piece in the NY Times about making pancakes with different grains. Did you see it? Anyway, I'll definitely try these for my daughter (and, let's admit it, for me) Buckwheat's so good for you, and so tasty too : )

Delishhh said...

Oh my these looks so good. I am hungry now!

Maria said...

Always a fan of buckwheat pancakes! They look gorgeous :-)

susan said...

it's national pancake week! i love buckwheat pancakes, Patricia! Next time I am coming to your house for breakfast! x

Patricia Scarpin said...

Lauren, I bet you'll love it! Thank you!

Lydia, very true. Storing them in the freezer is a great idea, thank you!

Pam, thank you! Pots and pans? I hear you, sweetie!

Yelda, thank you!

Nisrine, thank you for stopping by!

Pryia, I wish I could share them with you!

Aisha, thank you for stopping by!

Charissa, thank you! Come on over and let's have breakfast together! ;)

Mutfak, thank you!

Mary, thank you! I'm glad you are enjoying it here - thank you for your sweet words!

Amanda, thank you! I haven't seen it, I'll look it up! I love it when food is both delicious and healthy, don't you? ;)

Delishhh, thank you!

Maria, thank you!

Susan, I'll make a special batch for you, sweetie!

aimelle said...

Just a quick comment to say thank you, because i made these as part of a birthday brunch for my boyfriend, and i can safely say they turned out to be the best pancakes i've ever tasted, the consistency is so great ! plus mini-pancakes are cute. Sadly i couldn't make them with buckwheat flour, because i don't bake nearly enough to have fancy flours (i wish — maybe someday we'll have an oven) so i made them with regular flour (and a spoon of allspice, because i love allspice) and i'll sure be making them again.

Patricia Scarpin said...

Hey, Aimelle, thank YOU for letting me know how the recipe turned out for you! I'm so glad to hear the pancakes work with AP flour, too. Love the idea of adding allspice.

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