Buckwheat Pancakes Recipe

Ingredients: – 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice) – 1 tablespoon sugar – 1 teaspoon baking powder – 1 teaspoon baking soda – ¼ teaspoon salt – 1 ¼ cups buttermilk, shaken – 2 egg – ½ teaspoon pure vanilla extract – Butter, for the skillet

Instructions: 1. In a medium mixing bowl, combine the flour(s), sugar, baking powder, baking soda, and salt. 2. In a liquid measuring cup, pour the buttermilk. Beat in the eggs and vanilla extract.

Add the wet ingredients to the dry ingredients all at once and mix until just combined. The batter should have some small to medium lumps. Set aside while you prepare the skillet.

Preheat your skillet or griddle over medium-low heat. If using an electric griddle, preheat it to 350 degrees Fahrenheit. Brush the cooking surface with 1 ½ teaspoons of butter.

Give the batter a light swirl with a spoon to ensure it's well mixed. Using a ¼-cup measure, scoop the batter onto the warm skillet.

Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and about 1 inch of the perimeter is matte instead of glossy. Then, flip and cook on the opposite side for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200 degree Fahrenheit oven to keep them warm.

Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed.