Prep 5 mins
Cook 10 mins
I just threw this together and thoroughly enjoyed it, so I'm putting the recipe here mostly for safe-keeping. The thickness is sort of halfway between a pancake and a crepe. Have this drenched in real maple-syrup or molasses if you like simple & sweet; you can break an egg on top of the pancake, spread it out evenly, top with cold-cuts and cheese, roll it up and have a full meal; serve with fruit, veggies, herbs, chocolate, whipped cream, or whatever floats your boat; layer them with a filling of your choice and make a cake; possibilities are endless...
- 1⁄2 cup buckwheat flour
- 1⁄2 cup whole wheat flour
- 1 1⁄2 cups milk
- 2 eggs
- 1 tablespoon molasses
- 1 tablespoon oil
- 1 pinch salt
- Mix everything until thoroughly blended and there are no more lumps. If batter is very bubbly, let it stand 1 hour in the refrigerator.
- Preheat and oil your pan (I have a non-stick pan, so oil isn't necessary).
- Pour some batter onto the hot pan, tilt it to spread the batter out evenly.Cook until bubbles are popped and the pancakes comes easily; flip. Cook until bottom is golden. Serve.
- NOTE: Weird as that sounds, the real secret to flipping pancakes is to listen to it -- I find that generally, if it is stuck or doesn't come easily, it's not cooked enough. When it'll be ready, you should have no problem.