Thursday, July 23, 2009
I used this recipe for breakfast today because we had some buckwheat flour leftover and wanted to use it. I was cautious about how much I put in so they would not become too heavy. They came out great. Eventually I will play with the recipe some more to see how much more buckwheat flour I can use and still get good results.
Serves 4
Ingredients:
3/4 cups all purpose flour
1/4 cup buckwheat flour
1 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
2 Tbs vegetable oil
2 Tbs. butter
In large bowl combine dry ingredients. Whisk together remaining ingredients except butter, in a separate bowl then add to dry mixture. Whisk until just combined. Do not over mix. Heat a pan, cast iron works best. Add butter. Once butter has melted pour approximately 1/4 of batter for each pancake. Flip once top is covered in bubbles. Only flip once.
