Buckwheat Buttermilk Pancakes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe comes from the package of a local product...The Bouchard Family Farm Acadian Light Buckwheat flour from the St. John River Valley in Maine. Info on the bag include...buckwheat is a herb not a grain...a great source of protein, iron, potassium and Vitamin B. Who knew!! Ingredients:
1 egg |
1 cup buttermilk |
2 teaspoons vegetable oil |
1/2 cup flour |
1/2 cup light buckwheat flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Beat eggs.
2. Add remaining ingredients in the order listed.
3. Beat until smooth.
4. Grease heated griddle.
5. (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle.
6. Spread out batter with the back of a large spoon.
7. Turn pancakes as soon as they are puffed and full of bubbles.
8. (Don't wait for bubbles to break as you would ployes) Cook other side until browned.
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