Buckwheat Buttermilk Pancakes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A much heartier, more filling pancake than the usual variety. Ingredients:
1 cup buckwheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda (omit if using regular milk) |
2 tablespoons sugar |
1/2 teaspoon salt |
1 egg, beaten |
1 cup buttermilk |
2 tablespoons melted butter |
Directions:
1. Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
2. Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
3. Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
4. Serve with maple syrup.
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