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Post Info TOPIC: what's wrong with this recipe?
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Hermes

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what's wrong with this recipe?
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With some banana's on their last leg, a surplus of blueberries, huge amounts of real maple syrup (I have relatives that make it every spring), and a bag of buckwheat flour, I decided I was going to make banana/blueberry/buckwheat pancakes this morning. I hopped on the net to find an easy recipe for buckwheat pancakes.  I found a recipe, and the mixture came out like bread dough! My hot griddle awaiting batter, I hurriedly tried to thin it out using around 3/4 cup of milk - it was still thick and I heated my griddle too hot, and they weren't cooking right (I should have a show - Cooking Adventures with Kris complete with panic, swearing, and batter flying everywhere as I tried to flip the banana & blueberry studded buckwheat bricks).


Since this recipe has ingredients that I normally have in my cupboard, I'd like to know how to modify it for batter usage vs. masonry mortar.  Suggestions on how to modify this? Is more milk the answer or should it only be one cup of flour? I love how it tells you to "pour" the batter - there was absolutely no way that stuff was going to pour...







BUCKWHEAT PANCAKES
 



2 c. Buckwheat flour
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1 egg
2 tbsp. butter, melted
1 c. milk


Mix dry ingredients together. Add egg, milk, and butter, beating after each addition. Pour onto hot waffle iron or griddle. Makes 8-10 cakes.



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Marc Jacobs

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The measurements seem off. I would think the flour:milk ratio should be at least 1:1 or there should be more eggs or butter.

Where did you get the recipe from?

I looked at the buckwheat pancake recipes on epicurious and one of them has 3/4 c. flour and only 1/2 c. milk but 2 eggs and 1/4 c. melted butter. Another has 1 c. flour and 1/4 c. butter, 2 eggs and 1 c. milk. Also both of them call for a combination of buckwheat and regular flour. Maybe to make them lighter?

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