1. Brush a griddle or cast iron frying pan with oil and heat until sizzling hot. A bead of water should dance around when it hits the griddle. 2. Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork. 3. Stir in milk, beaten eggs, butter, and vanilla; mix briefly. 4. Pour a circle of the pancake batter onto the hot griddle. Buckwheat pancakes take a little longer to cook than other pancakes. Wait until tiny bubbles appear all over the surface before turning them using a wide spatula. 5. Pancake batter sometimes thickens the longer it sits. You may need to adjust the batter consistency by adding a little extra milk if too thick; if the batter is too thin, add a few tablespoons of flour at a time until the batter is of pouring consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
