Lent is the season to serve delicious puffy miniature pancakes for breakfast, made of buckwheat, they are fun and fluffy but very filling. They make it easy to skip the main daily meal if you are fasting. By using buckwheat flour, baking powder and a bit of olive oil, you make a delicious meal in minutes.You can use a cast iron skillet by making a thicker batter, use only one cup of milk instead of two. You can also splurge and use a special pan that holds thinner batter and makes a bakers dozen, twelve plus one, 13 poffertjes pancakes. Served with slices of fresh or dried fruit.

Cooked on a dry hot cast iron griddle, skillet or a ceramic tile in the oven, 16 pancakes for two people, quick breakfast becomes a feast. Tastes great reheated in the microwave too, from frozen. The native wild rice is roasted when harvested and that gives a special nutty flavor to the pancakes.Delicious when dipped in maple syrup.

There is a special pan in Northern Europe to make mini pancakes. It makes 14 at a time. Tradition is that children sing a song that counts the pancakes as they get the pancakes served.If you do not have this pancake pan, you can make mini pancakes in a regular cast iron skillet with thicker mini pancake batter.Both recipes are in here. The mini pancakes are called Puffs in local languages, sprinkled with powdered sugar and cinnamon mix. The puff comes from the baking powder in the batter, it makes for lighter pancakes.#pancakeday

Blueberry Buckwheat Pancakes made with coconut milk.

Tasty, fluffy thick breakfast pancakes, made from leftover mashed potatoes, or freshly diced potatoes boiled ten minutes, mixed with sauteed greens and grated cheese. Lighter, less oily than hash browns. Served with wedge of lemon and pickle.

Adapted from http://mydishisbomb.com/buckwheat-pancakes-vegan/

While on holiday in France, I wanted to make my partner’s mum some pancakes as a thank you for hosting us. France has some incredible local products, including this buckwheat flour which makes delightfully springy pancakes. A couple of extra ingredients on hand makes these a wonderful brunch to have in the sun.

This is cookpad member Zsofias hungarian meat stuffed pancake recipe made with california farm ingredients. She calls it hortobagyi husos palacsintas. I call it delicious, because it was. Zsofia, köszönöm, thank you.I used the breastmeat from a whole young frozen chicken, deboned, ribs removed, ended up with over a pound of meat, skin included.Note: this recipe calls for paprika paste. There is lots of salt in Hungarian paprika paste, so I did not add salt. And hungarian chicken bouillion cubes called Maggi tyjukhusleves have lots more salt than american cubes, so I used Knorr chicken bouillion.Also, Hungarian flour has 80% more protein than american all purpose flour and 30% more protein than my farm made spelt flour, so I made my 10% protein spelt flour and added 3% protein with wheat gluten powder to arrive at 13% protein hungarian flour.Hungarian sour cream is twice as thick as american sour cream. So I mixed half sour cream with half fresh heavy cream.And, the real secret is the chicken. There are only 900 Hungarian Golden chickens in North America, mostly in Canada, not available for sale, but you can make your own chicken taste like them by soaking your cut up chicken pieces in buttermilk for half an hour.#GlobalApron24

My kids LOVE waffles! I had to try to make them homemade and with 100% whole grain flour. Once you make this at home, you won't never again buy any waffle mix. It is so easy. This can also be used for making pancakes by adding a bit more flour.

When you have no groceries or no time theirs always pancakes! Buckwheat is a wonderful gluten free, high protein flour, these pancakes have got to be the easiest gf recipe ever. The addition of chocolate makes them great for a weekend or birthday brunch, the zucchini adds more nutrition and moisture, theirs vegetables in them which means they work for dinner! Makes lots freeze perfectly or keeps in fridge for a few days then pop in the toaster for snack on the run.

This doesn't taste like buckwheat or whole wheat - it tastes delicious, fluffy and sweet as is. Made this for the fiber, love it for the yum.