- Organic Butter for coating the skillet or griddle
- 1 and 1/2 cups buckwheat flour
- 3 Tbsp cane sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 3 Tbsp organic butter – melted
- 2 cups buttermilk
- 1 egg (optional –if you like your pancakes extra fluffy, put it in)
- While you mix up the batter, heat your skillet or griddle.
- Whisk together flour, sugar, salt and baking powder in a medium bowl. In another bowl, add melted butter to the half the buttermilk, and if you are using an egg, beat it first and then add it to the buttermilk mixture. Slowly add the buttermilk mixture to the dry ingredients. Then add the rest of the buttermilk, a bit at a time and you are mixing until you get a smooth, pourable consistence. You may not need all of the buttermilk. Stir only until mixed and don’t worry about lumps.
- Put about a teaspoon of butter in the skillet or on the griddle, and be sure the surface is coated. Ladle enough batter to make a 4 or 5 inch pancake (a half cup of batter should make a 4 inch pancake). Cook on medium low until bubbles form at the center of the pancake (2 or 3 minutes). Flip the pancake over and cook for another minute or two — until nicely browned on the bottom.
- To keep cooked pancakes warm, put on the rack in a warmed oven, or stack on a plate and cover with a towel. Be sure to re-butter the skillet or gribble before you put in more batter. Serve with plenty of organic butter and real maple syrup.