We took our favorite pancake recipe ever and made it into Buckwheat pancakes. The texture is slightly grainier, and more dense than the original with white flour, but they are so, so delicious, and healthier, too! Because I had leftover baked potatoes I made a quick hash with cold diced baked potatoes, minced onion, butter, salt and pepper to serve with the pancakes. However, these pancakes would be terrific with fresh fruit, too. If you wanted to make them less dense then use part Buckwheat flour and part white flour.
1 3/4 C. Buckwheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. milk + 2 capfuls of vinegar (or buttermilk from the store)
2 large eggs
1/4 C. butter, melted
- Sift together first 4 ingredients.
- Beat eggs into pre-made buttermilk.
- Whisk wet ingredients into the dry ingredients. Stir in slightly cooled butter.
- Cook in a skilled over medium heat and enjoy. Remember: Patience is a virtue, especially when cooking Pancakes.
Adapted from Pam-Cakes, published in Southern Living Magazine.