Fluffy Buckwheat Pancakes

• servings: 10 pancakes
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup (120g) buckwheat flour

1/2 cup (65g) all-purpose flour or gluten-free all-purpose flour blend

1 ¼ cups (295ml) milk, dairy or non-dairy

2 tablespoons fresh lemon juice or white vinegar

4 tablespoons (56g) unsalted butter, melted, plus more for skillet

1 tablespoon sugar

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 large egg

1 teaspoon vanilla extract

Directions

Combine the milk and lemon juice, then set aside for five minutes. This mixture mimics buttermilk, which makes the pancakes fluffy when mixed with the baking soda later in the recipe.

Meanwhile, whisk the buckwheat flour, all-purpose flour, sugar, baking soda, and salt in a medium bowl.

Whisk the egg and vanilla into the milk mixture (it will be thicker now).

Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.

Heat a large skillet (or griddle) over medium heat. The pan is ready if a little water splatters onto the surface, dancing around the pan and eventually evaporating.

Lightly brush the skillet with melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over, about 2 minutes.

Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Serve immediately with warm syrup, butter, and your favorite pancake toppings.

Nutrition

• Serving Size: 1 pancake
• Calories: 135
• Total Fat: 6.5g
• Saturated Fat: 3.7g
• Cholesterol: 33.9mg
• Sodium: 233mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1.4g
• Total Sugars: 3.2g
• Protein: 3.8g