Hearty and wholesome buckwheat pancakes that provide a deliciously fluffy and nutty twist on traditional pancakes.
Makes 6 servings
- 3 eggs
- 3 cups buttermilk
- 1/3 cup oil, plus 1-2 tablespoons for coating the pan
- 1-1/2 cups all-purpose flour
- 1 cup buckwheat flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon baking soda
Optional
- 2 large oranges, sliced
- Honey
Whisk together the eggs, buttermilk, and oil. In another bowl, mix together the two flours, sugar, salt, and baking soda. Pour the dry ingredients into the egg mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan over medium-high heat, and place 1-2 tablespoons of oil in the center of the pan. Let the oil coat the pan before spooning the batter into the frying pan. Spoon or pour the batter into the pan to form a 4-inch diameter pancake. If you have room in the pan, pour additional pancakes. Once bubbles form on the top of the pancakes, flip them over and cook for about 2 more minutes.
To serve, top with your favorite pancake toppings, or opt for a sweet, citrus bite by adding orange slices and a drizzle of honey.