A delightful twist on traditional French buckwheat pancakes, these griddle cakes are light, fluffy, and perfect for any meal.
Combine the buckwheat flour, all-purpose flour, baking powder, and salt in a mixing bowl.
Whisking the dry ingredients thoroughly ensures even distribution of the baking powder, leading to uniform fluffiness.
Gradually add the cold water to the dry ingredients, stirring until smooth. Let the batter rest for 10 minutes.
Allowing the batter to rest helps hydrate the flour and improves the texture of the pancakes.
Stir in the boiling water until the batter is well combined.
Adding boiling water at this stage helps activate the baking powder for a lighter texture.
Heat a griddle over medium heat. Using a ladle, pour the batter onto the griddle to form thin pancakes.
Ensure the griddle is hot enough so the pancakes cook evenly without sticking.
Cook until bubbles form on the surface and the edges look set. Do not flip; cook on one side only.
Cooking on one side only gives these pancakes their characteristic texture and appearance.
Serve the pancakes warm on a platter with your favorite toppings.
Serve immediately for the best taste and texture.
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