Ingredients
4 tbsp. (1/2 stick) butter, plus more for pan
1 c. buckwheat flour
1/4 c. granulated sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1/2 c. milk, preferably whole
1 tsp. pure vanilla extract
Yogurt; jam; fruit, such as strawberries, blueberries, and bananas; toasted coconut; and/or maple syrup, for serving
Preparation
Step 1In a small saucepan over medium heat, melt butter. Once butter starts to foam, reduce heat to medium-low and continue to cook until butter starts to turn golden and stops sizzling, about 2 minutes. Immediately remove from heat. Pour into a small bowl and let cool. Step 2In a large bowl, whisk flour, granulated sugar, baking powder, cinnamon, baking soda, and salt. Step 3In a medium bowl, whisk eggs, milk, vanilla, and cooled brown butter. Add to dry ingredients and mix until just combined. Step 4In a medium nonstick skillet over medium heat, melt some butter. Working in batches, pour a scant 1/4 c. batter into skillet and cook until bubbles form around edges, about 2 minutes. Flip and continue to cook until cooked through, 1 to 2 minutes more. Transfer pancakes to a plate. In same skillet, melt more butter, adjusting heat as needed, and repeat with remaining batter. Step 5Serve pancakes warm with desired toppings.
Now that you have buckwheat flour, you need to try these buckwheat chocolate chip cookies! Have you tried these yet? Let us know what you think in the comments below!
