buckwheat pancakes
gluten free - makes 5-6 pancakes
1 cup of buckwheat flour
1 tsp. gluten free baking powder
pinch of sea salt
1 1/4 cup (approx) milk - of your choice
1 egg
butter for cooking
In a bowl, whisk together the flour, baking powder and salt.
Add the egg yolk to the milk, whisk to combine the liquids.
Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more milk if the mixture seems too thick. You want it to flow relatively slowly, but easily from a spoon.
Heat up your pan, and lightly butter the cooking surface.
Pour in 1/4 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a warm platter.
1 cup of buckwheat flour
1 tsp. gluten free baking powder
pinch of sea salt
1 1/4 cup (approx) milk - of your choice
1 egg
butter for cooking
In a bowl, whisk together the flour, baking powder and salt.
Add the egg yolk to the milk, whisk to combine the liquids.
Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more milk if the mixture seems too thick. You want it to flow relatively slowly, but easily from a spoon.
Heat up your pan, and lightly butter the cooking surface.
Pour in 1/4 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a warm platter.
