Buckwheat gives pancakes incredibly unique flavor. This buckwheat pancake recipe yields deliciously light yet thick pancakes.
Recipe yields 8 pancakes (plenty for 2 people).
- 1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups of full fat milk
- 1 teaspoon of vinegar
- 2 large eggs
- Butter, for the skillet
Mix all dry and wet ingredients separately.
Mix together the Flour, baking powder and baking soda, salt, sugar
then pour the vinegar into the milk and let it wait for about 30 minutes.
Break the eggs into the flour mixture and mix with the, now soured, milk.