Buckwheat Pancakes Easy (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 teaspoon baking soda

02 - 1/2 teaspoon salt

03 - 3 tablespoons sugar

04 - 3/4 cup all-purpose flour

05 - 3/4 cup buckwheat flour

→ Wet Ingredients

06 - 3 tablespoons unsalted butter, melted and left to cool

07 - Vegetable oil for frying

08 - Up to 2 cups of buttermilk

09 - 1 egg (optional to include)

# Instructions:

01 - Get your griddle or skillet nice and hot on medium heat. Make sure it’s seasoned well first.

02 - Toss the flours, sugar, salt, and baking soda into a big mixing bowl and whisk them together.

03 - Whisk the egg with half of the buttermilk, stir in the cool butter, and pour it into the dry stuff. Gradually work in more buttermilk until you’ve got a thick liquid that drizzles well.

04 - Use a paper towel to spread some cooking oil thinly and evenly over the heated surface.

05 - Pour about 1/4 cup batter for each pancake. Cook for 2-3 minutes or until bubbles pop through, then flip and cook for 1-2 minutes more.

# Notes:

01 - Substitute all-purpose flour with buckwheat to make it fully gluten-free.

02 - Replace buttermilk by mixing milk with a splash of vinegar.

03 - Adding an egg helps bind the batter but isn’t required.

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