![]() Used buttermilk in place of milk, added 1 ripe banana and 1 t. Very good, easy.Increased recipe 50% and still only made 17 3-4" pancakes-will double next time. Very nice! The buckwheat and fruit really complement each other. I also only used 3/4 cup of fruit vs 1.5 cups. I substituted mixed frozen fruit that were microwaved and chopped slightly to smaller pieces. With these substitutions, the pancakes are very light and tender- I bet they'd stand up to sub'ing whole wheat flour for the all-purpose without turning into bricks. Good as written, but I liked it better the second time I made it: substituted buttermilk for the milk and added an extra T of sugar. ![]() I froze the left overs and plan on heating in the toaster on crazy mornings. letting the mixture sit the 5 minutes was key. I added a bit more sugar as other reviewers suggested and loved how they turned out. The buckwheat flour makes these pancakes wonderfully filling. Also substituted chocolate bits instead of blueberries (which are out of season at the moment). I substituted 1/4 c almond flour for 1/4 of the wheat flour and also added a splash of almond extract. They are also delicious the next day if you keep the batter in the fridge. If you are concerned with all that butter, you can cut it in half and still have excellent results (sometimes I sub yogurt for part of it). ![]() ![]() This is now my go-to buckwheat pancake recipe after trying several and being too lazy on Sunday mornings to run out a get a mix. Followed the recipe exactly and very happy with the result! Made ten six inch pancakes with this recipe. ![]()
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