And when you get the chance, let’s rattle up some whipped cream and find maple syrup to sweeten the deal…
Buckwheat Pancakes
1 cup buckwheat flour
2 eggs
splash of raw milk or heaped spoonful raw yogurt
dash of salt
3 T butter, divided
In a large skillet over medium heat, melt all butter. Pour 1 T out into a bowl. Mix remaining ingredients with the 1 T butter. Once skillet is sufficiently hot, place dollops of batter in pan. Allow to cook over medium for approximately 3 minutes, flip and cook until golden brown and delicious looking on both sides. Serve with maple syrup, apple syrup, butter, honey, fruit or the ever important whipped cream! Serves 4.
Kenny
May I just say what a comfort to find somebody who genuinely understands what they’re talking about on the internet. You definitely realize how to bring an issue to light and make it important. More and more people really need to check this out and understand this side of the story. I was surprised you’re
not more popular given that you definitely have the gift.
Lucia
Thanks Kenny! That’s a huge compliment. Glad you stumbled on my blog and hope to hear from you soon!
Bronwen
I’m sorry – I just made these buckwheat pancakes (or trIed to) and was in the weeds before the sKillet was even hot. first of all, the recipe as written makes A batter that’s so stiff That it’s more like bread dough: Completely impossible to pour to make a pancake. secondly, in the in instructions it makes Reference to what to do with 1 tablespoon of The butter, but makes no mention of what to do with the remaining 2 TABLESPOONS. I had to add at least one more cup of liquid to make a poUrable batter. I enjoy much of what i read in your blOg but based on this experience i’ll think twice about trying any of the recipes.
Lucia Hawley
Thanks for letting me know, Bronwen.
The remaining two tablespoons of melted butter are intended to stay in the pan as the fat to cook the pancakes in.