Buckwheat Pancake Mix
2.5lb Buckwheat Flour
1.5oz Baking Powder
6.5oz Sugar
.5 oz Salt
-Note: We suggest you use a scale. If you don't have one, use this chart to convert weight to volume.
Buckwheat Pancakes
Yields eight 5-inch pancakes
1.5 cups White Pine Gluten Free Buckwheat Pancake Mix
1 cup milk (more or less for thinner/thicker batter)
2 tbsp. melted butter or oil (optional)
1 egg
-Whisk together butter, egg and milk. Combine liquid with dry mix
-Add more milk or pancake mix to desired consistency
-Rest five minutes, then cook over medium heat with butter or pan spray
-Pour 1/3 cup of batter on griddle until bubbles form and start to pop
-Flip with spatula, cook another 30 seconds until light brown.
Serving Suggestions:
Serve with syrup and/or whipped cream for breakfast.
The buckwheat also matches well with more savory toppings such as
creme fraiche (or sour cream) and smoked salmon or caviar.
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