1 cup buckwheat flour (or 1/2 cup buckwheat flour and 1/2 cup flour of your choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk, shaken
1 large egg
1/2 teaspoon pure vanilla extract
Butter for the skillet
If you’re starting out with Nash’s whole buckwheat kernels, grind or mill them in a food processor, blender, or a coffee grinder that you have either cleaned out really well or one that you dedicate to grains and/or spices. Then sift the dark particles of the husk out of the flour.
In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Preheat your skillet over medium-low heat and brush with 1 1/2 teaspoons butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite side for 1-2 minutes or until golden brown.
Top your pancakes with fruit, yogurt, honey, maple syrup, or jam.
We thank cookieandkate.com for this recipe.