Breakfast main page

Breakfast muffins
Apple and cinnamon oatmeal pancakes
Banana raisin french toast
Best pancakes
Buckwheat pancakes
Buttermilk pancakes
Dutch baby pancakes
Flax bran muffins
French toast
Fruit and nut breakfast squares
Silver dollar pear pancakes
Pancake add-ins

Eggs
Egg in a hole
Eggs benedict
Gruyere and parsley omelets
Poached eggs florentine
Scrambled egg feuillete
Scrambled eggs with caviar
Spanish omelets

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BUCKWHEAT PANCAKES

Makes: about 12 medium

1 cup buckwheat flour
1/2 cup cake flour
1 teaspoon salt
1 tablespoon sugar
1 3/4 teaspoons baking powder
2 eggs
1 1/4 cups milk

Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan. It is time to flip pancake when the batter surface is covered with little breaking bubbles.
Serve with real amber maple syrup.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.