Buckwheat Pancakes With Caramelized Apples Recipe

Name: Buckwheat Pancakes With Caramelized Apples Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter; 2 Tbsp. sugar; 1/2 tsp fresh minced ginger; 1 x Matsu apple, or possibly other hard cooking apple, peeled, cored, and, thinly, sliced; 1/4 tsp cinnamon; 1/3 c. maple syrup Buckwheat Pancakes; 3/4 c. all purpose flour; 1/2 c. buckwheat flour; 1 3/4 tsp baking pwdr; 1 pch salt; 2 x egg, room temperature; 1 c. lowfat milk, plus; 2 Tbsp. lowfat milk, room temperature; 1 Tbsp. buckwheat honey, (substitute any other type); 2 Tbsp. melted butter

Servings: persons

1 Tbsp. butter
2 Tbsp. sugar
1/2 tsp fresh minced ginger
1 x Matsu apple, or possibly other hard cooking apple, peeled, cored, and, thinly, sliced
1/4 tsp cinnamon
1/3 c. maple syrup Buckwheat Pancakes
3/4 c. all purpose flour
1/2 c. buckwheat flour
1 3/4 tsp baking pwdr
1 pch salt
2 x egg, room temperature
1 c. lowfat milk, plus
2 Tbsp. lowfat milk, room temperature
1 Tbsp. buckwheat honey, (substitute any other type)
2 Tbsp. melted butter

1
Just before making pancakes, prepare apples by heating the butter and sugar in a medium skillet on high.
2
When sugar is beginning to turn brown, add in the apples and ginger and toss for about 3-5 min or possibly till apples are just beginning to soften and well coated in sauce.
3
Add in the cinnamon and maples syrup and remove from heat.
4
Buckwheat Pancakes:In a medium bowl, sift together the flours with baking pwdr and salt.
5
In another medium bowl, whisk together the Large eggs, lowfat milk, honey and melted butter.
6
Make a well in the center of dry ingredients and gradually stir in wet till just combined, but no flour remains lumpy.
7
Cover and let rest in fridge for at least 30 min.
8
Cook the pancakes on a griddle or possibly shallow skillet, using a teaspoon of melted butter at a time.
9
Heat pan or possibly griddle well and pour about 1/4 c. of batter at a time and cook till pancake begins to bubble on surface.
10
Flip and continue to cook for a further min or possibly till golden brown.
11
Repeat with remaining batter.
12
Serve with warmed apple mix.

568

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.

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 15 ingredients. The key ingredients include: 1 Tbsp. butter, 2 Tbsp. sugar, 1/2 tsp fresh minced ginger, 1 x Matsu apple, or possibly other hard cooking apple, peeled, cored, and, thinly, sliced, and more.

Yes, Buckwheat Pancakes With Caramelized Apples 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!