These buckwheat pancakes cook up fluffy and light, and are full of the nutty goodness of whole grains.
Ingredients:
4T butter
1 cup buckwheat flour
1/2 cup pastry or AP flour
1 T sugar
1 t baking soda
1/2 t salt
1 1/4 cups buttermilk, or yogurt and milk mix
1 egg
Melt the butter.
In a large bowl, mix together the dry ingredients.
Then whisk together the wet ingredients in another bowl.
In a small bowl mix the wet ingredients:
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!
