Description
Have some extra buckwheat flour hanging around and don’t know what to do with it (who doesn’t, am I right?)? Try these—the best recipe I’ve found for buckwheat pancakes. And I’ve looked!
Ingredients
- 1 cup Whole Buckwheat Flour
- ¾ cups All-purpose Flour
- 1 Tablespoon Packed Brown Sugar
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 whole Egg
- 2 Tablespoons Molasses
- 2 cups Buttermilk
- 1 Tablespoon Butter, Melted
Preparation
Combine dry ingredients in a medium bowl, set aside.
In a separate bowl, whisk together egg and molasses, then add in buttermilk and melted butter. Stir wet mixture into dry (batter will be thin) and pour scant 1/4 cupfuls onto a hot griddle prepped with cooking spray or butter. Flip when bubbles appear.
Enjoy with whatever topping you like. Serves 3–4, depending on the hunger level of the recipients.
