Buckwheat Flapjacks with Molasses Maple Syrup

Buckwheat Flapjacks with Molasses Maple Syrup

Buckwheat Flapjacks with Molasses Syrup
Buckwheat Flapjacks with Molasses Maple Syrup
Buckwheat Flapjacks with Molasses Maple Syrup

Enjoy hearty buckwheat flapjacks (another name for pancakes) for your Pancake Tuesday celebration. The buckwheat flour gives these pancakes more of a substantial flavour and they’re not as fluffy as other recipe so don’t feel as dessert-like. The recipe is from Deborah Madison’s terrific cookbook, Vegetarian Cooking for Everyone. She serves them with molasses butter, a combination of melted butter and molasses. We top our Buckwheat Flapjacks with a molasses maple syrup, real maple syrup mixed with a little molasses. The combination makes the syrup taste like late-season maple syrup. Be sure to let the batter sit for a few minutes before you start to cook the pancakes. You’ll find this tip and more in The Kitchn’s 10 Pancake Commandments.

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Buckwheat Flapjacks with Molasses Maple Syrup

  • Author: Crosby Molasses
  • Yield: Makes 1416 pancakes 1x
  • Category: Muffins & Quick Breads

Ingredients

Scale
  • ¾ cup buckwheat flour
  • ¾ cup all-purpose flour, spelt flour or whole wheat*
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. oil or melted butter (plus more for the pan)
  • 1 ¾ cups buttermilk

Molasses Maple Syrup

  • 1/3 cup real maple syrup
  • 1 Tbsp. Crosby’s Fancy Molasses

Instructions

  1. Whisk dry ingredients together in a bowl.
  2. In another bowl whisk the molasses, eggs, oil, and buttermilk.
  3. Add wet to dry and combine well.
  4. Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan.
  5. Cook until covered with bubbles then flip.

*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.

Molasses Maple Syrup

Combine in a pitcher and stir well.

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Comments

  • February 10, 2016
    reply

    Pauline

    Great website! Thanks

  • November 20, 2016
    reply

    Carl Stenholm

    What is the ethnic origin of Buckwheat pancakes wit butter and molasses? It was something I ate often as a child. It was clearly an old family recipe. My family was old New England going back to the 1600s. Most of my Family was Northern European. I used to think that it was Swedish, Lithuanian or even Russian. I have found some references that it my have even originated with our colonial English ancestors. What’s the story?

    • November 21, 2016
      reply

      Dear Carl, In my family history buckwheat pancakes were an Acadian thing (Canadian Maritime provinces), which would overlap with New England. And ployes (another name for buckwheat pancakes) were popular in northern Maine and western New Brunswick. Buckwheat crepes are popular in North Western France but I’m not sure if that’s the origin of the Acadian’s use of buckwheat. All that to say, there many be many stories about the origin of buckwheat pancakes. To this day buckwheat is grown and milled in New Brunswick so I have a ready source of fresh flour for this delicious recipe.

  • December 14, 2016
    reply

    Carl Stenholm

    Thanks for the answer. It is a Maritime thing like so many things. Like hard tack which turned into oysters crackers in your chowder. Or what we called ‘hulled’ corn, it’s called Hominy in the southern US. In Southern US, we eat it savory, in South America they eat it Maritime-time style, i.e. with sugar and cream. I have to share this: https://www.youtube.com/watch?v=u3_UddjEGMA

    • February 12, 2018
      reply

      Jean ingram

      I agree I was raised in Nova Scotia and the only pancakes I ate were buckwheat. Never saw a regular type pancake u till I moved to Toronto in my twenties.

  • December 14, 2016
    reply

    Carl Stenholm

    Just to be silly, do you know how to clog? And, I enjoyed curling, You can do wonders with that ‘broom.’

    • December 23, 2016
      reply

      Never learned to clog!

      • December 27, 2016
        reply

        Carl Stenholm

        Molasses makes a great Glaze for steaks. Marinate the steak and season it to taste. Give it a first grill at high temp, only one minute or less on a side. Let it rest and continue marinating your guests. Turn the heat down so you can control it. Cut the Molasses with 50% water add some butter. I always add Bourbon for sweetness (I don’t drink the stuff, only Scotch) and Worcester for tartness. When you have the temp below 325F throw some wet fruitwood chips in. Do not open it very often. Monitor the temp for their preference. When you are done marinate your guests once more. you have to wait for the heat to dissipate and the juices to commingle. It is not the same thing as a pie setting. The molasses Glaze is really great it is dark like a crust and gives a good finish.

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