Soft Buckwheat Pancakes (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 teaspoon baking soda

02 - 3 tablespoons sugar

03 - 3/4 cup all-purpose flour

04 - 3/4 cup buckwheat flour

05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - Up to 2 cups buttermilk

07 - 1 egg, optional

08 - Vegetable oil for frying

09 - 3 tablespoons butter, melted and cooled

# Instructions:

01 - Warm up a well-greased griddle or pan over medium heat.

02 - In a big bowl, blend together the buckwheat flour, all-purpose flour, soda, sugar, and salt.

03 - Mix the egg with about half of the buttermilk, then stir in the cooled butter. Add the wet mix gradually to the dry ingredients, pouring more buttermilk until the batter is somewhat thick but pourable.

04 - Use a paper towel to spread a light coat of oil evenly on the surface.

05 - Pour around 1/4 cup of the mix for each pancake. Cook until bubbles pop on top (about 2-3 minutes), flip, and cook the other side for 1-2 minutes.

# Notes:

01 - Using only buckwheat flour makes this gluten-free.

02 - A vinegar and milk mix can replace buttermilk.

03 - Egg isn't required but gives better texture.

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