Buckwheat flour (kuttu atta)

Simple and delicious recipe for Buckwheat Pancakes. Buckwheat pancakes are a great gluten-free alternative and can be enjoyed for breakfast or brunch.

Buckwheat Pancakes:

Ingredients:

• 1 cup buckwheat flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or a dairy-free alternative)
• 1 large egg
• 2 tablespoons melted butter (or oil)
• Cooking spray or additional butter for greasing the pan

Instructions:

1. Mix Dry Ingredients:
2. In a large bowl, whisk together the buckwheat flour, sugar (if using), baking powder, baking soda, and salt.
3. Prepare Wet Ingredients:
4. In a separate bowl, whisk together the buttermilk, egg, and melted butter (or oil).
5. Combine Mixtures:
6. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. It's okay if the batter is a bit lumpy.
7. Rest the Batter:
8. Let the batter rest for about 10-15 minutes. This allows the baking powder and baking soda to activate, resulting in fluffier pancakes.
9. Preheat the Griddle or Pan:
10. Preheat a griddle or non-stick pan over medium heat. If using a pan, add a little cooking spray or butter to prevent sticking.
11. Cook the Pancakes:
12. Pour 1/4 cup portions of batter onto the griddle or pan. Cook until bubbles form on the surface of the pancakes, and the edges begin to look set.
13. Flip and Cook:
14. Flip the pancakes and cook the other side until golden brown.
15. Serve:
16. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or yogurt.