Buckwheat Pancakes
Servings: 2
Ingredients
- canola oil for the griddle
- 40 g buckwheat flour (1/3 cup)
- 60 g all-purpose flour (1/3 cup + 1 1/2 Tbs)
- 1 tsp sugar
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 240 g buttermilk (1 cup)
- 2 Tbs unsalted butter, melted (30 g)
Instructions
- Heat a griddle over medium heat. Lightly rub the surface with oil.
- In a medium bowl, whisk together flours, sugar, salt, baking powder, and baking soda.
- In a medium bowl, whisk egg until light. Whisk in buttermilk. Whisk in melted butter.
- In a few swift strokes, combine flour mixture into the egg mixture. The batter should not be lump free.
- Scoop batter onto heated griddle and fry until bubbles appear and the edges of the pancake look dry, about 2-3 minutes. Flip and cook on the other side for about the same time.
- Serve with maple syrup.
Notes
Of course, we make our own buttermilk for these pancakes. It's super easy.