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Buckwheat Pancakes: Submitted by: Meg Martin | Date Added: 30 Jun 2013
Listed in: Gluten-free/Grain-free

Butter for coating the pan
2 cups (220g) buckwheat flour
3 Tbsp sugar
1/4 teaspoon salt
2 teaspoon baking soda
3 Tbsp unsalted butter, melted or oil
1 egg
2 cup (475 ml) buttermilk or mixture of sour cream and milk

Cooking Instructions

1 Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.

2 Whisk together the dry ingredients—the flour, sugar, salt, baking soda—in a large bowl. Combine the oil, egg and buttermilk. Add the buttermilk/egg mixture to the dry ingredients. Add more buttermilk if necessary to get the right consistency. Stir until everything is combined.

3 Put a small amount (a half teaspoon) of butter on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.)

4 Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

5 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more butter on the pan as needed between batches of pancakes.

6 These easily freeze for later use. Allow to freeze spread on a cookie sheet. Then put into freezer container.

Serve with butter and maple syrup.

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