Basic Preparation Instructions for Buckwheat Pancake and Waffle Mix

Basic Instructions.

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Submitted By Bob's Red Mill Natural Foods
Basic Instructions.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 25
Rating: 3.16
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Basic Instructions.
Share this Recipe
Share this Recipe
Ingredients
  • 1 cup Buckwheat Pancake and Waffle Mix
  • 1 Tbsp Oil
  • 1 Egg
  • 3/4 cup Milk cold *
Ingredients
  • 1 cup Buckwheat Pancake and Waffle Mix
  • 1 Tbsp Oil
  • 1 Egg
  • 3/4 cup Milk cold *
Instructions
  1. Pancakes

    Blend 1 cup mix, 1 egg, 1 Tbsp. oil and 3/4 cup cold milk. Mix just until blended. Cook on preheated griddle at medium heat. Flip the pancakes when edges begin to brown and bubbles show in the center.

    Waffles

    Blend 1 cup mix, 2 eggs, 2 Tbsp. oil and 3/4 cup cold milk. Mix just until blended. Spray or brush oil on your waffle iron and heat up well. Pour enough batter to cover the lower cooking surface. Close lid. Wait a few minutes before checking to see if waffle is ready, unless otherwise indicated by your waffle iron.

Recipe Notes

*Try replacing about 1/4 cup of milk with soda water for extra leavening power.

Recipe Comments

7 thoughts on “Basic Preparation Instructions for Buckwheat Pancake and Waffle Mix

  1. T. Preston M.

    Try first mixing the egg and oil whisking with a fork. Next measure the dry mix and then the same volume of buttermilk and a bit extral. Mix like any pancake batter where the last lump is just fine.
    Brush the griddle with drawn butter, oil or a mix of oil & butter. Watch for dry edges and bubbles that hold a tunnel then flip.
    One cup of mix with one or two eggs feeds two.
    Lots of fiber start with small portions…

    Reply
  2. lEE

    too heavy. waffle recipe only yield 4 waffles when 10 grain recipe of same cup of flour yield 6. equal part mix and liquid and separate the yolk and white yield better results.

    Reply
    1. Leigh MacDonald

      You can use any commercial egg replacer -OR-
      1 tsp flaxseed powder or 1 tbsp ground chia seeds mixed into 1/4 cup water -OR- 1/4 cup applesauce, pumpkin, or mashed banana
      For each egg. This will work as a binder for most baked goods.

      Reply
    1. recipe specialist

      Hi Maureen,
      Crepe batter will be much thinner than pancake batter and will have more eggs. This pancake mix also has leavening agents (baking powder and baking soda) which will yield a fluffier texture than traditional crepes (which usually wont include leavening agents). To modify this recipe you may need to increase the eggs to 2 or 3 eggs, and increase the milk to 1 cup.

      Reply

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