1 c. buttermilk
1 large egg
3 tbls. butter, melted
6 tbsp buckwheat flour
1 tsp sugar
1/2 tsp salt
1 tsp. baking soda
2 tsp. canola oil, for frying pancakes
1 tsp. butter, for frying pancakes
DIRECTIONS:
- In a medium bow, whisk together buttermilk, egg and 3 tbsps of melted butter.
- In another bowl, mix together, all-purpose flour, buckwheat flour, sugar, salt, and baking soda.
- Pour the dry ingredients into the egg-mixture.
- Stir until the tow mixtures are just incorporated.
- Heat a griddle or large frying pan on medium-high heat.
- Add 2 tsps. of canola oil and 1 tsp. butter and leet melt.
- Spoon about 3 tbsp of batter into frying pan for each pancake to form 4 inch pancakes.
- Fry until bubbles form on the top of the pancakes, about 3 minutes.
- Flip them over and cook for another 3 minutes or until done.
- Continure to fry pancakes with the remaining batter.
- Serve with melted butter and syrup, jam or jelly.