Buttermilk Buckwheat Pancakes
|Buckwheat flour||375 Milliliter|
|All purpose flour||125 Milliliter|
|Baking soda||4 Milliliter|
In large bowl, whisk together eggs, buttermilk, melted butter and molasses.
Stir together buckwheat and all-purpose flours, baking soda and salt; sprinkle over buttermilk mixture and stir just enough to moisten.
In skillet, melt just enough butter over medium heat to coat surface of pan.
Cook batter, 1/4 cup (50 mL) for each pancake, for 1-1/2 to 2 minutes or until bubbles on top break but do not fill in and pancakes are golden brown on bottom.
Turn pancakes and cook for 30 to 60 seconds or until golden brown.
Makes 16 to 20 pancakes.