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Ingredients
• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
- In a large bowl, whisk together buckwheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then mix in the buttermilk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook until the other side is golden brown and the pancakes are cooked through, about 1-2 minutes more.
- Serve the pancakes hot with your choice of toppings, such as fresh fruit, yogurt, or a drizzle of maple syrup.
Q1: Can I substitute buttermilk with any other type of milk?
A1: Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar. For 1 cup of buttermilk, use 1 tablespoon of lemon juice or vinegar and then fill the measuring cup with milk to the 1-cup mark. Let it sit for 5-10 minutes before using.
Q2: Can I prepare the pancake batter in advance and store it for later use?
A2: Yes, you can prepare the pancake batter in advance and store it in the refrigerator for up to 24 hours. Just cover the bowl with plastic wrap and give it a gentle stir before using.
Q3: Can I make these pancakes gluten-free?
A3: Yes, you can make these pancakes gluten-free by using gluten-free buckwheat flour and ensuring that all other ingredients, such as baking powder and baking soda, are certified gluten-free.
