Feb 112012

We are big lovers of cornmeal pancakes in our family, but the boys were hankering for something closer to traditional wheat ones, so we figured it was time to throw together a batch of buckwheat pancakes.


Yield: 7 large pancakes

The ingredients:

  • 1 cup (120 g) buckwheat flour
  • ½ cup (20 g) masa harina
  • ¼ tsp. baking soda
  • 2/3 tsp. baking powder
  • pinch of salt
  • 1 tbsp. maple syrup
  • 1 ¼ cup (300 ml) milk
  • 1 tbsp. butter, melted
  • 3 eggs*

* The original recipe called for 1 egg, but I wanted additional egg whites to make the pancakes nice and fluffy. I did add the yolks to the batter, but one needn’t do so.


  • Whisk the dry ingredients together in a bowl.
  • Mix together the milk, syrup, melted butter, and egg yolk in another bowl.
  • Combine the wet and dry ingredients and stir until they are just mixed
  • Beat the egg whites until they are stiff but not dry
  • Fold the egg whites into the batter until just mixed
  • Cook away! We use a cast-iron griddle on medium-high heat

These went down very well indeed, though next time I might alter the mixture to make them more crêpe-like, as requested by one of the lads.

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