Honey-orange buckwheat pancakes

Delight your taste buds with these fluffy Honey-Orange Buckwheat Pancakes! Made with a blend of all-purpose white wheat and buckwheat flours, these pancakes are infused with fresh oranges and a hint of sweetness from honey. Perfect for a wholesome and delicious breakfast treat.

  • 02 Mar 2025
  • Cook time 15 min
  • Prep time 10 min
  • 6 Servings
  • 11 Ingredients

Honey-orange buckwheat pancakes

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.

Ingredients:

2 oranges
370g
3 cups dried milk
740g
1.50 eggs
80g
1/3 cup vegetable oil
70g
1.50 cups all-purpose white wheat flour
190g
1 cup buckwheat flour
120g
2 tbsp sugar
24g
1/4 tsp salt
1.50g
1 tbsp baking soda
14g
2 tsp vegetable oil
9g
12 tsp honey
88g

Instructions:

1. Prepare Orange Zest and Juice:
- Zest and juice the two oranges. Set aside.
2. Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose white wheat flour, buckwheat flour, sugar, salt, and baking soda. Whisk together until well blended.
3. Prepare Wet Ingredients:
- 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.
4. Cook the Pancakes:
- 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.
5. Serve:
- Stack the pancakes on plates and drizzle with honey.
- Optionally, garnish with extra orange slices or zest for added flavor and presentation.
6. Enjoy:
- Serve warm and enjoy the delicious combination of honey and orange flavors in these delightful buckwheat pancakes!

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.

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.

Nutrition Facts
Serving Size280 grams
Energy
Calories 760kcal38%
Protein
Protein 50g34%
Carbohydrates
Carbohydrates 120g34%
Fiber 4.44g12%
Sugar 80g82%
Fat
Fat 24g27%
Saturated 6g20%
Cholesterol 140mg-
Vitamins
Vitamin A 90ug10%
Choline 210mg39%
Vitamin B1 0.72mg60%
Vitamin B2 2.06mg159%
Vitamin B3 2.99mg19%
Vitamin B6 0.61mg36%
Vitamin B9 100ug26%
Vitamin B12 4.82ug201%
Vitamin C 40mg44%
Vitamin E 0.46mg3%
Vitamin K 2.03ug2%
Minerals
Calcium, Ca 1500mg115%
Copper, Cu 0.34mg38%
Iron, Fe 1.90mg17%
Magnesium, Mg 200mg49%
Phosphorus, P 1290mg103%
Potassium, K 2250mg66%
Selenium, Se 36ug67%
Sodium, Na 1380mg92%
Zinc, Zn 6mg56%
Water
Water 72g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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