Rustic Harvest Buckwheat Pancakes with Autumn Flavors
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Ingredients
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1.5 cups Buckwheat flour
(Use whole grain for best texture)
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1.5 tsp Baking powder
(To make pancakes light and fluffy)
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1 tsp Ground cinnamon
(Adds warm autumn flavor)
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0.25 tsp Ground nutmeg
(Use freshly grated if possible)
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0.5 tsp Salt
(Balances sweetness and enhances flavor)
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2 large Eggs
(Room temperature)
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1.5 cups Milk
(Use dairy or non-dairy milk as preferred)
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3 tbsp Maple syrup
(For natural sweetness)
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1 cup Chopped apples
(Firm apples like Granny Smith, finely chopped)
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0.5 cup Chopped Walnuts
(Toast lightly for better flavor)
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for cooking as needed Butter or oil
(For greasing the pan)
(Use whole grain for best texture)
(To make pancakes light and fluffy)
(Adds warm autumn flavor)
(Use freshly grated if possible)
(Balances sweetness and enhances flavor)
(Room temperature)
(Use dairy or non-dairy milk as preferred)
(For natural sweetness)
(Firm apples like Granny Smith, finely chopped)
(Toast lightly for better flavor)
(For greasing the pan)
Nutrition
- Servings: 4
- Serving Size: 2 medium pancakes (approx. 150g)
- Calories: 320 kcal
- Carbohydrates: 46 g
- Protein: 8 g
- Fat: 10 g
- Fiber: 6 g
- Sugar: 12 g
- Sodium: 320 mg
- Cholesterol: 70 mg
- Calcium: 120 mg
- Iron: 2.1 mg
Instructions
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1 - Mix Dry Ingredients:
In a large bowl, whisk together the buckwheat flour, baking powder, cinnamon, nutmeg, and salt until well combined.
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2 - Prepare Wet Ingredients:
In another bowl, beat the eggs lightly then mix in the milk and maple syrup.
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3 - Combine wet and dry:
Pour the wet ingredients into the dry ingredients and stir just until combined. It's okay if the batter is slightly lumpy.
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4 - Add apples & walnuts:
Fold in the chopped apples and toasted walnuts gently.
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5 - Cook Pancakes:
Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil. Spoon batter to form medium sized pancakes, about 3 inches diameter. Cook 2-3 minutes per side until golden and cooked through.
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6 - Serve and Enjoy:
Stack pancakes and drizzle additional maple syrup on top as desired. Serve warm.
In a large bowl, whisk together the buckwheat flour, baking powder, cinnamon, nutmeg, and salt until well combined.
In another bowl, beat the eggs lightly then mix in the milk and maple syrup.
Pour the wet ingredients into the dry ingredients and stir just until combined. It's okay if the batter is slightly lumpy.
Fold in the chopped apples and toasted walnuts gently.
Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil. Spoon batter to form medium sized pancakes, about 3 inches diameter. Cook 2-3 minutes per side until golden and cooked through.
Stack pancakes and drizzle additional maple syrup on top as desired. Serve warm.
More About: Rustic Harvest Buckwheat Pancakes with Autumn Flavors
Harvest Buckwheat Pancakes
Harvest Buckwheat Pancakes embrace the earthy richness of buckwheat flour combined with warming seasonal spices, fresh apple pieces, and optional toasted walnuts. This recipe brings an inviting rustic charm perfect for an autumn or winter morning breakfast.
Buckwheat is not actually a wheat and is naturally gluten-free, making these pancakes appealing to a broad audience including those seeking gluten-free alternatives. Buckwheat’s deep nutty flavor complements the sweet and tangy crunch of the apples and the richness of warm spices cinnamon and nutmeg. Maple syrup adds its iconic amber sweetness which is a great harmonic counterpoint.
History and Cultural Significance
Buckwheat has been cultivated widely throughout Europe including the United Kingdom, where it was historically a staple grain in rural and mountainous regions due to its ability to grow in poor soil and cool climates. Traditionally, buckwheat pancakes or griddle breads have been enjoyed as hearty sustenance for farm workers during harvest seasons—hence the inspiration for this recipe’s name "Harvest Buckwheat Pancakes." The combination with apples and walnuts reflects the traditional harvest functionality, utilizing fresh autumnal ingredients.
Unique Aspects of the Recipe
Unlike standard pancakes made from wheat flour, this recipe uses pure buckwheat flour to infuse its signature taste and nutritional benefits. The choice to incorporate both spices and fresh fruit creates a beautiful layering of flavor while adding healthy antioxidants and fiber. Toasted walnuts add textural contrast and healthy fats making it more satiating.
Tips & Notes
- Buckwheat flour is heavier than all-purpose flour; do not overmix to keep pancakes tender.
- Use medium heat for cooking pancakes to avoid burning while ensuring they cook through.
- Substitute chopped pears or grated carrot for apples for variation.
- For a vegan option, swap eggs with a flaxseed egg replacement and use plant milk.
- Toast walnuts gently in a dry pan until fragrant to intensify flavor.
- Serve pancakes with extra maple syrup, yogurt, or a dollop of crème fraîche for additional richness.
These Harvest Buckwheat Pancakes combine east English culinary tradition with nutritious ingredients, celebrating the bounty of the harvest season in a wholesome, tasty dish perfect for sharing with family and friends. Whether topped simply or with an array of autumnal garnishes, these pancakes take center stage in any breakfast celebration.
