Buckwheat Pancakes

Ingredients:

• 1 1/4 cups buckwheat flour
• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda and salt.
2. In another mixing bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until everything is combined.
4. Heat a non-stick skillet over medium heat and add a little bit of butter or oil.
5. Using a 1/4 cup measure, pour batter onto skillet and cook until bubbles appear on the surface.
6. Flip the pancake and cook for another minute or until lightly browned.
7. Repeat with remaining batter, greasing the skillet as necessary.

Serving suggestions:

Top with maple syrup and fresh fruit for a delicious breakfast or brunch. You can also add whipped cream or a dollop of yogurt for added indulgence.

Verdict:

These buckwheat pancakes are fluffy, moist and have a slightly nutty flavor that goes well with sweet toppings. They are also a healthier alternative to regular pancakes as buckwheat is rich in antioxidants and has a lower glycemic index.