Buckwheat Corncakes
Start your morning on a hearty, wholesome note with these rustic Buckwheat Corncakes, a delightful fusion of nutty buckwheat flour and golden cornmeal. Lightly sweetened with a touch of honey and enriched with creamy buttermilk, these corncakes offer a tender, fluffy texture with just the right amount of crispness on the edges. Ready in under 30 minutes, this quick and easy recipe is perfect for busy mornings or leisurely weekend brunches. Serve them warm with classic maple syrup, fresh fruit, or even savory toppings like avocado and herbs for a versatile dish that suits any palate. Packed with whole-grain goodness and simple to make, these Buckwheat Corncakes will become your go-to recipe for pancake perfection.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.25 cups Buttermilk
- 1 tablespoon Honey
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 as needed Vegetable oil or additional butter (for cooking)
Instructions
In a medium mixing bowl, whisk together the buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a separate large bowl, combine the buttermilk, honey, egg, and melted butter. Whisk until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the batter light and fluffy.
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form small circles for the corncakes. Cook each pancake for about 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
Flip the corncakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the buckwheat corncakes warm with your choice of toppings, such as maple syrup, fresh fruit, yogurt, or a savory option like avocado and herbs.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 32.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 407 mg | 31% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
