Ingredients
- 1 cup Bob's Red Mill buckwheat flour
- 1 cup Whole Grain Milling pancake mix
- 1 Tbsp brown sugar
- 1 Tbsp cooking oil
- 2 medium local, organic eggs
- 2 cups local whole milk
Toppings
- 1 pat butter, jam, or maple syrup
Servings:
Units:
Instructions
- Heat a griddle or skillet on medium for at least 5 minutes.
- Mix together buckwheat and WGM pancake mix with a fork; add oil, eggs, and milk. Do not over beat; stir just until dry ingredients become moist.
- Grease surface of griddle or skillet very lightly. Using a ladle, pour out about ¼ c. of batter onto hot surface. Turn each cake over when top begins to bubble. Cook second side until it, too, has browned.
- Serve with local butter and maple syrup or a smear of your favorite jam.
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