Sweet
Buckwheat
Pancakes
f o r t w o
½ cup buckwheat flour
½ cup whole wheat flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg, freshly grated
¼ tsp salt
1 tbsp brown sugar
1 cup milk
1 tbsp butter, melted
1 egg
1 tsp vanilla extract
a d d i t i o n s
berries, fresh or frozen
In a medium bowl, whisk the dry
ingredients together. In another bowl,
whisk together the milk, melted butter,
egg, and vanilla.
Add the wet ingredients to the dry and
gently stir until the batter is mixed but
still lumpy, then leave it to rest for 10
minutes. This will keep the pancakes
tender.
Set a non-stick pan on medium heat.
Sprinkle a few drops of water on the
pan; once they sizzle, it's hot enough.
Add a spoonful of batter to the pan. The
pancakes can be any size you like—it
makes no difference.
Flip the pancake once the edge starts
to bubble. As soon as the second side is
golden-brown, remove it from the pan
and add the next bit of batter. Repeat!
Serve with syrup or fruit and enjoy. 8
