Makes 8 pancakes (4 inches each)
Buckwheat is related to rhubarb and is not actually a grain; it is a seed in the fruit family. Rather than buy buckwheat flour, I always have Bob’s Red Mill Creamy Buckwheat Cereal on hand for my breakfast. I quickly grind what I need for these pancakes with my little coffee grinder. Start with 1⁄2 cup of milk, adding more if necessary until the batter reaches the right consistency.
- 1⁄2 cup buckwheat flour
- 1⁄2 cup potato starch
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon xanthan gum
- 1⁄4 teaspoon salt
- 1⁄2 to 2⁄3 cup 1% milk (cow’s, rice, soy, potato, or nut)
- 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon pure vanilla extract
Additional butter, buttery spread, such as Earth Balance or Soy Garden, or canola oil for frying
1. In a mixing bowl or large measuring cup, sift the flour, potato starch, baking powder, sugar, baking soda, xanthan gum, and salt.
2. Whisk in milk, butter, lemon juice, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed .
3. In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour 1⁄4 cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.