So last night we had breakfast for dinner. YUMMY! I made buckwheat pancakes and they were wonderful! I served it with some homemade fruit topping than only took about 10 minutes to make. Here’s my pancake recipe recipe:
1 egg, beaten
1 1/2 cups buttermilk (I never have any on hand so I used 2% and added a tsp of lemon juice and let it sit for a couple of minutes)
1 cup buckwheat flour
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp sea salt
2 tbsp honey ( I had some buckwheat honey on hand so I used it, but you can use any kind of honey)
2 tbsp olive oil
Mix wet ingredients (egg, buttermilk, honey).
Mix dry ingredients then add to wet ingredients and mix well.
(please ignore the re-purposed peach salsa jar in the above pic)
Prepare pan and put on medium heat.
Pour batter into pan (make 6 inch pancakes) and cook until bubbles are well-formed around edges and flip. Cook one to two minutes on other side until done.
Makes 8 pancakes.