Ingredients:
1 cup buttermilk
1 large eggs
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons canola oil, for frying pancakes
1 teaspoon butter, for frying pancakes
Directions:
In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
In another bowl, mix together, all-purpose flour, buckwheat flour, sugar, salt and baking soda.
Pour the dry ingredients into the egg-mixture.
Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan on medium-high heat.
In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes.
Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
Fry until bubbles form on the top of the pancakes, about 3 minutes.
Flip them over and cook for another 3 minutes or until done.
Continue to fry pancakes with the remainng batter.
Serve with melted butter and syrup or your favorite jams.
Servings: 2-3
Time preparation: 5 min.
Time total: 25 min.