Buckwheat pancakes

  • Time cooking time: 15 minutes
  • Yield Makes: about 12 medium


    1 cup buckwheat flour
    1/2 cup cake flour
    1 teaspoon salt
    1 tablespoon sugar
    1 3/4 teaspoons baking powder
    2 eggs
    1 1/4 cups milk


    Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Allow batter to rest at room temperature for 15 to 20 minutes.
    Cook pancakes on a hot greased griddle or a large non-stick frying pan. It is time to flip pancake when the batter surface is covered with little breaking bubbles.
    Serve with real amber maple syrup.
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