INGREDIENTS:

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:

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

INGREDIENTS:

2 c. whole wheat flour

3 tbsp. sugar

1 tsp. salt

1 1/2 – 2 c. milk (depending ho how thick you like your pancakes)

3-4 tsp. baking powder

2 eggs

5 tbsp. oil

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DIRECTIONS:

Mix dry ingredients together. Beat eggs well. Add milk, oil and eggs to dry ingredients.

Mix Well.