Buckwheat Pancakes With Apricot Jam And Sour Cream

Name: Buckwheat Pancakes With Apricot Jam And Sour Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Lowfat milk; 1 pkt Active dry yeast; 1 c. Unbleached all-purpose flour; 1 c. Buckwheat flour; 1 tsp Sugar; 1/2 tsp Salt; 3 lrg Large eggs separated; 8 Tbsp. Unsalted butter melted; 2 Tbsp. Clarified unsalted butter (optional); 8 Tbsp. Unsalted butter melted Sugar; 1 c. Apricot jam - (or possibly more) warmed; 1 pt Lowfat sour cream - (abt 1 pt)

Servings: persons

1 1/2 c. Lowfat milk
1 pkt Active dry yeast
1 c. Unbleached all-purpose flour
1 c. Buckwheat flour
1 tsp Sugar
1/2 tsp Salt
3 lrg Large eggs separated
8 Tbsp. Unsalted butter melted
2 Tbsp. Clarified unsalted butter (optional)
8 Tbsp. Unsalted butter melted Sugar
1 c. Apricot jam - (or possibly more) warmed
1 pt Lowfat sour cream - (abt 1 pt)

1
Heat the lowfat milk in a small saucepan till lukewarm; remove from the heat.
2
Sprinkle the yeast over the top and let stand till softened, 2 to 3 min.
3
Meanwhile, sift the flours, sugar and salt into a large bowl.
4
In a separate bowl, whisk the egg yolks till creamy; stir in the lowfat milk mix and the melted butter.
5
Add in to the dry ingredients and stir just till blended.
6
Cover with plastic wrap and place in a hot spot till doubled in bulk, about 1 hour.
7
When the batter has risen, beat the egg whites in a medium bowl till soft peaks form.
8
Gently fold into the batter just till blended.
9
Heat a large nonstick griddle or possibly skillet over medium heat till warm sufficient to sizzle a drop of water.
10
Brush with a thin film of vegetable oil or possibly clarified butter, if using.
11
Add in the batter by Tbsp.
12
for small pancakes or possibly use a scant 1/4-c. measure for larger pancakes.
13
Adjust the heat to medium-low.
14
Cook till the tops are covered with small bubbles and the bottoms are lightly browned.
15
Carefully turn and lightly brown the other side.
16
Keep the pancakes hot on a platter covered with foil in an oven set at the lowest temperature while you cook the remaining batter.
17
To serve, drizzle each serving with some of the melted butter and sprinkle with sugar.
18
Top with hot apricot jam and a spoonful of lowfat sour cream.
19
This recipe yields 48 three-inch pancakes.

1104

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. Lowfat milk, 1 pkt Active dry yeast, 1 c. Unbleached all-purpose flour, 1 c. Buckwheat flour, and more.

Yes, Buckwheat Pancakes With Apricot Jam And Sour Cream Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buckwheat Pancakes With Apricot Jam And Sour Cream Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions