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Categories:
butter sugar ginger apple cinnamon maple syrup Buckwheat flour buckwheat flour baking pwdr salt egg milk milk buckwheat honey butter
Viewed: 23 - Published at: 8 years agoIngredients
- 1 Tbsp. butter
- 2 Tbsp. sugar
- 1/2 tsp fresh minced ginger
- 1 x Matsu apple, or possibly other hard cooking apple, peeled, cored, and, thinly, sliced
- 1/4 tsp cinnamon
- 1/3 c. maple syrup Buckwheat Pancakes
- 3/4 c. all purpose flour
- 1/2 c. buckwheat flour
- 1 3/4 tsp baking pwdr
- 1 pch salt
- 2 x egg, room temperature
- 1 c. lowfat milk, plus
- 2 Tbsp. lowfat milk, room temperature
- 1 Tbsp. buckwheat honey, (substitute any other type)
- 2 Tbsp. melted butter
Method
- Just before making pancakes, prepare apples by heating the butter and sugar in a medium skillet on high.
- When sugar is beginning to turn brown, add in the apples and ginger and toss for about 3-5 min or possibly till apples are just beginning to soften and well coated in sauce.
- Add in the cinnamon and maples syrup and remove from heat.
- Buckwheat Pancakes:In a medium bowl, sift together the flours with baking pwdr and salt.
- In another medium bowl, whisk together the Large eggs, lowfat milk, honey and melted butter.
- Make a well in the center of dry ingredients and gradually stir in wet till just combined, but no flour remains lumpy.
- Cover and let rest in fridge for at least 30 min.
- Makes about 16 medium pancakes.
- Cook the pancakes on a griddle or possibly shallow skillet, using a teaspoon of melted butter at a time.
- Heat pan or possibly griddle well and pour about 1/4 c. of batter at a time and cook till pancake begins to bubble on surface.
- Flip and continue to cook for a further min or possibly till golden brown.
- Repeat with remaining batter.
- Serve with warmed apple mix.
