Nutty Fluffy Buckwheat (Print Version)

# Ingredients:

→ Dry Mix

01 - 1 teaspoon baking soda

02 - 1/2 teaspoon salt

03 - 3 tablespoons sugar

04 - 3/4 cup all-purpose flour

05 - 3/4 cup buckwheat flour

→ Liquid Mix

06 - Vegetable oil to grease pan

07 - 3 tablespoons melted, cooled butter

08 - Up to 2 cups buttermilk

09 - 1 egg (optional)

# Instructions:

01 - Set a griddle or skillet to medium heat. Make sure it’s already seasoned well.

02 - Grab a big bowl and combine flours, sugar, baking soda, and salt using a whisk.

03 - Whisk half the buttermilk with the egg, then stir in melted butter. Add to the dry bowl, mixing while slowly pouring in more buttermilk until it’s a thick but pourable batter.

04 - Use a paper towel to spread a little oil across the hot surface.

05 - Scoop about a quarter cup of batter for each one. Let them cook for 2-3 minutes until bubbles pop on top, then flip and cook for another minute or two.

# Notes:

01 - Swap all flours to buckwheat to make it entirely gluten-free.

02 - If you’re out of buttermilk, make some with milk plus a splash of vinegar.

03 - You can leave out the egg, but the pancakes won’t hold together as much.

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