Buckwheat Pancakes
Ingredients
| Wet | |
| Milk | 1 1/2 cups |
| Vinegar (distilled) | 1/4 cup |
| Unsalted butter, melted | 1/4 cup |
| Eggs, large | 2 |
| Dry | |
| All purpose flour | 1 cup |
| Buckwheat flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1 tsp |
| Brown sugar | 4 Tbs |
Preparation
Head griddle at medium heat. Add vinegar to milk and set aside for 5 minutes. Melt the butter. After 5 minutes, add butter and eggs to the milk and whisk very well, until frothy.
Sift together flours, baking powder, baking soda, salt and sugar into a mixing bowl. Add the milk mix, then mix well with a wooden spoon until smooth and there are no lumps left - but don’t blend!
Cook on griddle using 1/4 cup of batter per pancake. Cook until the top is dry and holey, then flip and cook for another minute.
At the cafe we served these with sliced bananas, butter and honey.