Rose & Steve's Recipes

• 1 cup (120 grams) buckwheat flour
• 1/2 cup (65 grams) all-purpose flour or use an all-purpose gluten-free flour blend
• 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
• 2 tablespoons fresh lemon juice or white vinegar
• 4 tablespoons unsalted butter, melted, plus more for skillet
• 1 tablespoon sugar
• 3/4 teaspoon baking soda, see notes for substituting baking powder
• 1/2 teaspoon fine sea or table salt
• 1 large egg
• 1 teaspoon vanilla extract

Directions

Make Batter:

1. Combine the milk and lemon juice, and then set aside for five minutes. This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.
2. Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
3. Whisk the egg and vanilla into the curdled milk.
4. Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.

Cook pancakes:

1. Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
2. Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
3. When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter.

Nutrition Per Serving Serving Size 1 pancake / Calories 135 / Total Fat 6.5g / Saturated Fat 3.7g / Cholesterol 33.9mg / Sodium 233mg / Total Carbohydrate 16g / Dietary Fiber 1.4g / Total Sugars 3.2g / Protein 3.8g