When we're healthy, we're happy.
When we're healthy, we're happy.
Buckwheat Pancake Mix (with pancake recipe)
Prep Notes
Mixing bowls
Storage jar
Whisk
Wooden spoon
Skillet or griddle for preparing pancake
Pancake turner
Cooking Time
6 - 8 minutes per pancake
Yields
4 cups of pancake mix
Ingredients
For the mix:
2 cups buckwheat flour
2 cups of gluten-free all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
For the pancakes:
1 cup buckwheat pancake mix
2 tablespoons butter, melted
1 cup milk or buttermilk (shaken before adding)
1 egg, slight beaten
Optional additions: blueberries, bananas, chocolate chips
Directions
For the mix:
Combine all ingredients in medium bowl until well blended.
Store in airtight container at room temperature up to 2 months.
For the pancakes:
1. Put pancake mix in medium bowl and make well in center.
2. Put milk, butter and egg in small bowl and whisk together. Pour into well.
3. Stir mixture with wooden spoon until just blended; lumps are okay.
4. Lightly grease skillet or griddle and heat it until hot. When water sprinkled onto surface sizzles, it's ready.
5. Drop 1/4-cupfuls of batter onto hot skillet. Cook until bubbles appear and pop on surface (3 or 4 minutes). Flip with metal spatula.
6. Cook 2nd side until browned (another 3 or 4 minutes). Serve hot with your favorite syrup or sauce.
Notes
The pancake recipe yields about 12 pancakes.