Monday, January 9, 2012

buckwheat whole wheat pancakes + buckwheat whole wheat waffles

So, I feel really guilty eating fluffy, delicious pancakes or waffles in front of our little man.
But, I really don't want him to have all that white flour and white sugar.
So, I came up with recipes that were mostly buckwheat or whole wheat flours to make it a bit healthier for him.  When I make his pancakes (or waffles!), I leave out the sugar and make a double batch for the freezer.  That way he can have one whenever he wants :)
But, for us, let's put the sugar back in ;)

And can I let you in a little secret?? 
I hardly ever make the regular pancakes or waffles anymore.
The buckwheat and whole wheat flours make it so earthy and hearty and just plain delicious that I don't wanna go back. 
These are my new favorites.  
But, don't worry...I'll keep you updated on my ongoing search for new pancakes and waffles :)

Makes about 16.
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled
In a large mixing bowl, whisk the flours, sugar, baking powder, baking soda, and salt.  In a medium bowl, whisk the buttermilk and eggs.  Pour the wet ingredients into the dry ingredients. 
Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.  Add the cooled melted butter and mix just until the batter is evenly moistened - there will be lumps and it will be very thick.  Don't be tempted to add milk.  It'll be fine, I promise.  Let the batter rest while you heat the griddle.
Heat a griddle or a large skillet over medium heat.  Lightly oil the griddle.  Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.  Let cook until bubbles rise to the surface and the edges look dry, 1-2 minutes.  
Check the underside of each pancake to make sure it's nicely browned; then flip.  Cook until the second side is browned, about 1 more minute.  Transfer the pancakes to a baking sheet and keep warm in a 200* oven while you finish. Enjoy with warm maple syrup!

Makes about 18.
1 cup buckwheat flour
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup brown sugar
2/3 cups canola oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk
Set up your waffle iron on a level, clean surface and turn on to preheat.
In a large bowl combine flours, baking powder, baking soda, salt and brown sugar.  Whisk to blend.  In a  medium bowl, whisk together eggs, oil, buttermilk and vanilla extract.  Add the wet ingredients to the dry ingredients and fold.  Try not to over mix the batter or the waffles will become tough.  It’s ok if a few lumps remain in the batter. Cook according to your waffle machine instructions.  Enjoy with lots of butter!

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