Honey-orange buckwheat pancakes
These Honey-Orange Buckwheat Pancakes feature refreshing orange zest and juice, combined with the nutty flavor of buckwheat, making them a nutritious breakfast option. Easy to prepare, they are perfect for a special brunch or family breakfast.
Cook time 15 min
Prep time 10 min
Ingredients:
2 oranges3 cups dried milk
1.50 eggs
1/3 cup vegetable oil
1.50 cups all-purpose white wheat flour
1 cup buckwheat flour
2 tbsp sugar
1/4 tsp salt
1 tbsp baking soda
2 tsp vegetable oil
12 tsp honey
Start your day with a delightful twist on traditional pancakes with this Honey-Orange Buckwheat Pancakes recipe. Bursting with zesty orange flavor and the nutty goodness of buckwheat flour, these pancakes are both nutritious and delicious. Perfect for a weekend brunch or a special breakfast treat, they'll become a family favorite in no time.
Instructions:
- Zest and juice the two oranges. Set aside.
- In a large mixing bowl, combine the all-purpose white wheat flour, buckwheat flour, sugar, salt, and baking soda. Whisk together until well blended.
- In another bowl, whisk together the dried milk and water to reconstitute it as per the package instruction.
- Beat 1.5 eggs in a small bowl.
- Add the reconstituted milk, beaten eggs, the 1/3 cup of vegetable oil, and the orange zest and juice to the bowl of dry ingredients. Mix until just combined. Do not over-mix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil to coat the surface (use the 2 tsp of vegetable oil for this).
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Repeat the process until all batter is used, adding more oil to the skillet as needed.
- Stack the pancakes on plates and drizzle with honey.
- Optionally, garnish with extra orange slices or zest for added flavor and presentation.
- Serve warm and enjoy the delicious combination of honey and orange flavors in these delightful buckwheat pancakes!
With their vibrant orange flavor and wholesome buckwheat flour, these Honey-Orange Buckwheat Pancakes make for a unique and nourishing breakfast option. Follow these steps and tips for a culinary success that will leave your taste buds delighted and your family asking for more.
Honey-orange buckwheat pancakes FAQ:
Each pancake takes about 2-3 minutes to cook on the first side until bubbles form and the edges look set, and 1-2 minutes on the second side until golden brown. Ensure to adjust cooking times based on your skillet's heat.
Pancakes are done when both sides are golden brown, and the edges are set. You can check for doneness by inserting a toothpick in the center; it should come out clean.
Yes, you can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them separated by parchment paper, and store in a freezer-safe bag for up to 2 months.
If you need a substitute, you can replace buckwheat flour with an equal amount of whole wheat flour or oat flour. Note that this may change the flavor and texture slightly.
Yes, you can use a plant-based milk alternative to reconstitute the dried milk, or replace it entirely with your choice of non-dairy milk.
Cooking Tips:
- Ensure that your oranges are fresh and juicy for the best flavor.
- Use a well-seasoned griddle or non-stick skillet to cook the pancakes to avoid sticking.
- Avoid overmixing the batter; mix until the ingredients are just combined to ensure fluffy pancakes.
- You can keep the cooked pancakes warm in a low oven (around 200°F or 95°C) until ready to serve.
- Add a sprinkle of orange zest on top of the pancakes for extra flavor and a beautiful presentation.
Nutrition Facts
6 ServingsCalories 760kcal
Protein 50g
Carbohydrates 120g
Fiber 4.44g
Sugar 80g
Fat 24g
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