Buckwheat Pancakes

Ever since I found buckwheat flour at my local grocery store, I've been wanting to try these pancakes out - though buckwheat isn't my absolute favourite type of pancake, I can see it swiftly moving to the top of my pancake rankings due to this recipe!



For these pancakes, I actually mooshed together two separate recipes: one from Wrightfood, and the other from Gluten-Free Mom.

Ingredients:


1 cup of buckwheat flour
1/4 tsp. baking soda
2/3tsp. baking powder
pinch of salt
2.5 tbsp brown sugar
1 1/4 cup of milk
1 egg
dash of olive oil
butter for the pan

In a bowl, mix together the flour, baking soda, powder, brown sugar, and salt. Crack the egg open, holding over a bowl. Toss the egg yolk between the two shell halves, and let the white fall in to the bowl. In a separate bowl, add the egg yolk, milk, and olive oil together and mix, then add it to the dry ingredients and stir until blended.

The recipe at Wrightfood says to use an electric hand mixer to mix the egg white - I have no such thing, and so I used a good, old-fashion fork to whip the egg white up until it was pretty stiff; perhaps not perfect, but beggars can't be choosers ;) While I did this, I heated up the pan on the stove.

Anyways, then fold the stiffened egg white into the rest of the mixture, and put some buttter into the frying pan. Spoon out the mix into the frying pan and let the ancient ways of making pancakes take their course.

Haha, I kind of burned the one underneath there. Whoops.

Eat with syrup! Or, like I did with the leftovers the next morning, with strawberry jam. Enjoy!