These buckwheat pancakes cook up fluffy and light, and are full of the nutty goodness of whole grains.
Put 4T butter on the stove to melt.
In a large bowl, mix:
1 cup buckewheat flour
1/2 cup white whole wheat or AP flour
1 T sugar
1 t baking soda
1/2 t salt
In a small bowl mix the wet ingredients:
1 1/4 cup buttermilk, or mix yogurt and milk
1 egg
Add the wet ingredients to the bowl of dry ingredients, then whisk in the melted butter.
Do not overmix, some lumps are fine.
Allow the batter to sit while your griddle heats up.
Getting perfect round pancakes is tricky with buckwheat batter, but it won't matter when you taste them!
