Don’t judge a book by its cover, these little brown discs may not look appetizing, but the taste doesn’t lie, this little dish is a very delicious treat.
Core and slice apples, dip those puppies in buckwheat pancake batter and you have yourself a yummy and easy breakfast. We heated up some maple pancake syrup to send these morsels over the edge.
Buckwheat is very low in saturated fat and cholesterol. It is also a good source of Thiamin, Calcium and Magnesium, and a very good source of Phosphorus and Manganese.If you like the sound of that, go buckwild with buckwheat! And you know the saying “An apple a day..”
Buckwheat Apple Ring Pancakes
- 3/4 cup buckwheat flour
- 3/4 cup all-purpose flour (I made mine 100% buckwheat pancake just sub the all-purpose for buckwheat, if you wish)
- 3 Tbsp sugar
- pinch of salt
- 1 teaspoon baking soda
- 3 Tbsp unsalted butter, melted
- 1 egg
- 2 cups buttermilk
- 2-3 Apples, washed, peeled and sliced, thin
Heat your seasoned cast iron skillet or non-stick pan on medium heat. Whisk together the dry ingredients (the flours, sugar, salt, baking soda) In Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). You will want your batter slightly clumpy. Add tab of butter to heated skillet, dunk your apple slices into the batter, covering the apples and then place on hot skillet. Adding enough to fill your skillet. When edges begin to firm and bubble, flip over. Cooking for 1-2 minutes or until golden brown. Serve with butter, syrup or even peanut butter!
The tangy and earthy flavors and cute round shapes are a hit with us. We had some for breakfast and I had some leftovers for an afternoon snack.