Fluffy Buckwheat Pancakes Recipe
3/4 cup buckwheat flour
3/4 cup all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk (or dairy free alternative)
3 tablespoons butter, melted
10 fresh strawberries, or about 2 cups frozen
1 tbsp honey
In a large bowl, sift together the flours, baking powder, salt and sugar.
Make a well in the center and pour in the milk, eggs and melted butter.
Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot with syrup or honey and fresh or de thawed strawberries.
It s possible to prepare batter the night before and refrigerate it covered overnight.