Fluffy Buckwheat Pancakes

Easy & fluffy! These buckwheat pancakes are simple to make and always hit the spot. I generally use a 50:50 blend of buckwheat and all-purpose flour.

Ingredients

• 1¼ cups milk ( 300mL )
• 2 tablespoons white vinegar or fresh lemon juice
• 1½ cups (190g) buckwheat flour
  ( or 50:50 blend of buckwheat & all-purpose flour)
• 1 tablespoon sugar
• ¾ teaspoon baking soda
• ½ teaspoon table salt
• 1 large egg
• 1 teaspoon vanilla extract
• 4 tablespoons melted butter (unsalted)

Method

1. In a jug or bowl, stir the milk and vinegar together. Leave to stand for 5 minutes.
2. In a large bowl or jug, combine flour, sugar, baking soda, and the salt.
3. Whisk egg and vanilla extract into the milk mixture.
4. Form a well in the center of the flour mixture. Pour the milk mixture and melted butter in. Use a whisk to gently incorporate. Do not over mix. It’s ok for the batter to have small lumps.
5. Cooking: Use a large pan/skillet. Over medium heat, apply a small amount of butter or oil to the pan. Pour or ladle batter into the pan to form 4-inch circles (or your preferred size).
6. As the batter cooks, bubbles will form on the surface of the pancake. When the edges of the pancakes start to look dry, and the bubbles start to pop, flip the pancakes. Cook for an additional minute.
   
   I like to keep cooked pancakes warm in a low oven while I cook the remaining batter.