Since buckwheat flour is naturally gluten free, these all buckwheat pancakes are a go-to favorite for serving guests with gluten sensitivities.
Lightly grease and preheat your pan or griddle while you mix the batter:
1 cup buckwheat flour
1 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
Mix dry ingredients together in a bowl
Then mix in
1 egg, beaten
Then mix in
1 cup milk
2 Tbsp melted butter or margarine
Pan is hot enough when you can flick small drops of water onto the surface and they skitter around and flash off fast. If they sit and sizzle it isn't hot enough.
Drop 1/4 cup batter (I use a big spoon about that size) onto the hot pan, cook until the edges seem done and bubbles are popping on the surface. Flip and cook about a minute and a half longer.
If you want a lighter pancake and don't care about the gluten content, you can use 1/2 cup of buckwheat flour and 1/2 cup all purpose flour.
If you don't have an egg, you can make a denser pancake without it, but increase the milk a little to maybe 1 1/8 to 1 1/4 cups.
Also, I sometimes make little "silver dollar" buckwheat pancakes and serve with cream cheese and * as appetizers.
*Many, many different things work with this idea... smoked salmon, smoked bacon, green onion slivers, fire roasted salsa, oven roasted garlic, black cherry jam, marinated dried tomatoes, tapanade, baba ghannouj, tiny pickles... Have fun exploring!