Buckwheat Corncakes

Start your morning on a hearty, wholesome note with these rustic Buckwheat Corncakes, a delightful fusion of nutty buckwheat flour and golden cornmeal. Lightly sweetened with a touch of honey and enriched with creamy buttermilk, these corncakes offer a tender, fluffy texture with just the right amount of crispness on the edges. Ready in under 30 minutes, this quick and easy recipe is perfect for busy mornings or leisurely weekend brunches. Serve them warm with classic maple syrup, fresh fruit, or even savory toppings like avocado and herbs for a versatile dish that suits any palate. Packed with whole-grain goodness and simple to make, these Buckwheat Corncakes will become your go-to recipe for pancake perfection.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Buckwheat flour
• 0.5 cup Cornmeal
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1.25 cups Buttermilk
• 1 tablespoon Honey
• 1 large Egg
• 2 tablespoons Unsalted butter (melted)
• 1 as needed Vegetable oil or additional butter (for cooking)

Directions

Step 1

In a medium mixing bowl, whisk together the buckwheat flour, cornmeal, baking powder, baking soda, and salt.

Step 2

In a separate large bowl, combine the buttermilk, honey, egg, and melted butter. Whisk until well blended.

Step 3

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the batter light and fluffy.

Step 4

Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.

Step 5

Using a 1/4-cup measuring cup, pour the batter onto the skillet to form small circles for the corncakes. Cook each pancake for about 2-3 minutes, or until bubbles form on the surface and the edges begin to set.

Step 6

Flip the corncakes and cook for an additional 2 minutes, or until golden brown and cooked through.

Step 7

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 8

Serve the buckwheat corncakes warm with your choice of toppings, such as maple syrup, fresh fruit, yogurt, or a savory option like avocado and herbs.

Nutrition Facts

Serving size	655.1 grams (655.1g)

Amount per serving	% Daily Value*
Calories	1455

Total Fat 62.90g	81%
Saturated Fat 25.80g	129%
Polyunsaturated Fat 2.60g
Cholesterol 315mg	105%
Sodium 2334mg	101%
Total Carbohydrate 201.10g	73%
Dietary Fiber 19.30g	69%
Total Sugars 32.80g
Protein 39.70g	79%

Vitamin D 212IU	1062%
Calcium 407mg	31%
Iron 6mg	36%
Potassium 1193mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 10.4%

Carbs: 52.6%