Buckwheat Pancakes
  • CourseBreakfast
  • CuisineVegetarian
Ingredients
  • 1cup Bob’s Red Mill buckwheat flour
  • 1cup Whole Grain Milling pancake mix
  • 1Tbsp brown sugar
  • 1Tbsp cooking oil
  • 2medium local, organic eggs
  • 2cups local whole milk
Toppings
  • 1pat butter, jam, or maple syrup
Instructions
  1. Heat a griddle or skillet on medium for at least 5 minutes.
  2. 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.
  3. 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.
  4. Serve with local butter and maple syrup or a smear of your favorite jam.
Buckwheat Pancakes
Print Recipe
  • CourseBreakfast
  • CuisineVegetarian
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
  1. Heat a griddle or skillet on medium for at least 5 minutes.
  2. 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.
  3. 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.
  4. Serve with local butter and maple syrup or a smear of your favorite jam.
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