Buckwheat Pancake Recipe

To make moist, fluffy pancakes, make this buckwheat pancake mix ahead of time and let stand at least 1 hour before cooking the pancakes.

Ingredients (Makes 4)

1 cup buttermilk (no buttermilk? just add 1 tablespoon of lemon juice to milk and let stand 5-10 minutes)

Do you want old fashioned sour buckwheat pancakes? Just substitute 3/4 of the buttermilk for sour cream.

1 egg

2 tablespoons butter, melted

6 tablespoons all-purpose flour

6 tablespoons buckwheat flour

1/2 tablespoon brown sugar

1/4 teaspoon salt

1 teaspoon baking powder

Directions

In a medium bowl, combine buttermilk, egg, and melted butter.

In another bowl, mix together white flour, buckwheat flour, brown sugar, salt, and baking powder. Pour the dry ingredients into the wet buttermilk-mixture. Stir until lightly mixed.

Set a griddle or large frying pan over medium-low heat. Grease surface. Form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue until all the batter has been made into pancakes.

Variations

For thin buckwheat pancakes just add more buttermilk until you reach your desired consistency.

If you want buckwheat blueberry pancakes follow the directions above. Then while you are cooking the pancakes, place blueberries on top of the wet side of the pancake before flipping.

Doing it this way instead of mixing the blueberries into the buckwheat pancake mix will keep your batter from turning blue and make sure the blueberry flavor is strong.