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The one thing I liked better than my Grandmother's pancakes were my Grandmother's buckwheat pancakes. This isn't exactly
her recipe but it is darn close.
Ingredients:
1 egg
1 to 1-1/4 cups buttermilk
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons melted butter, plus butter for frying
Procedure:
1. Beat the egg with 1 cup of the buttermilk.
2. Mix the flours, baking soda, sugar, and salt.
3. Combine both mixtures, stirring only enough to blend, adding the butter last, and adding up to 1/4 cup of buttermilk
to thin the batter if desired.
4. Lightly butter a griddle or frying pan over medium heat. Pour ot pancakes about 6 inches in diameter (you should
get about six). When crisp and light brown, flip and cook the other side.
5. Pancakes are best served straight from the griddle, but they can be kept warn on an ovenproof plate in a very low
(175-200 degree) oven.
The Courtesy Coffee Shop of Winchester, Indiana
3 servings
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