Author Notes
These are great griddle cakes that can be served sweet or savory. While they are from a traditional Acadian pancake recipe and can be served with syrup, I use them to wrap up everything from peanut butter and banana, to veggies or eggs. They are a healthier alternative to regular wraps and stand up well to freezing. —SugarnStuff
Continue After Advertisement
Ingredients
-
1 cup
buckwheat flour
-
1/2 cup
all-purpose flour
-
1 teaspoon
salt
-
1/2 cup
pumpkin puree
-
1 cup
cold water
-
1 1/4 cups
boiling water, cooled slightly
Directions
-
Mix together your dry ingredients, then whisk in 1 cup cold water and the pumpkin puree. The mixture will still be fairly thick at this point. Slowly whisk in 1 1/4 cups boiling water until you get a runny batter.
-
Lightly spray a non-stick pan with oil or cooking spray. Bring to medium heat.
-
To heated pan add 1/2 cup of batter per ploye . Tilt pan around to spread batter. Allow to cook until the top dries and you see bubbles, just a few minutes.
-
Coax from bottom of pan with a flexible spatula and flip the ploye to cook for about 30 seconds or so on the other side. Remove from pan and repeat until you have used all the batter
See what other Food52ers are saying.