3/4 cup (100g) buckwheat flour
3/4 cup (100g) all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 egg, optional
Up to 2 cups (475 ml) buttermilk, depending on consistency.
3 tablespoons (42g) unsalted butter, melted and cooled slightly
Vegetable oil for coating the pan
Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat.
The pan or griddle should be ready for the batter as soon as it is mixed.
Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl.
Beat the egg with a fork and stir it into half of the buttermilk.
Add the melted butter and stir.
Add the egg mixture to the dry ingredients, then slowly add more buttermilk as needed to get a thick but pourable consistency for your batter.
Stir only until everything is combined. Do not over-mix! A few lumps are fine.
Put a small amount (1/2 teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.
Ladle the batter onto the hot surface to the desired size, about 4 to 5 inches wide.
Reduce the heat to medium-low.
Allow the pancake to cook for 2 to 3 minutes on this first side.
When air bubbles start to rise and pop on the surface at the center of the pancake, flip the pancake.
Cook for another 1 to 2 minutes, or until nicely browned.
Serve with butter and hot maple syrup. HOT maple syrup can make or break a pancake!
Servings
Makes about 12 four-inch pancakes (serves 3-4 people)
Nutrition Facts
Nutrition Per Serving (3 pancakes) - Calories: 330; Total Fat: 12g (Saturated Fat: 6g); Cholesterol: 75mg; Sodium: 570mg; Total Carbohydrates: 48g (Dietary Fiber: 4g, Sugars: 12g); Protein: 9g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.