I had posted a recipe for gluten-free buttermilk buckwheat pancakes, and while it's a great recipe, this one is simpler to make and requires fewer ingredients. I discovered it on the back of a box of Hodgson Mill Buckwheat Flour, and the people at Hodgson Mill were happy to let me reprint it here for you.
Get yourself a box of their buckwheat flour and try this recipe! You'll be wanting to have pancakes for breakfast every day. Extra batter can be refrigerated for several days.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup buckwheat flour
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk
- 2 Tbsp melted butter or margarine
Preparation:
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.
Serve immediately.
