Prep 8 mins
Cook 5 mins
To make this for gifts, combine dry ingredients in a jar and include a copy of the full recipe. This recipe doubles easily for multiple jars. Adapted from Country Home magazine.
- 1 cup buckwheat flour
- 1⁄4 cup white flour (try 1/8 whole wheat, 1/8 white)
- 1⁄4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 beaten eggs
- 1 1⁄2 cups buttermilk
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- In a mixing bowl, stir together dry ingredients.
- In a separate bowl combine eggs, buttermilk, honey, and oil.
- Add egg mixture to flour mixture all at once. Stir just until blended but still slightly lumpy.
- For each hotcake, pour about 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side, until golden brown, flipping to cook the second side when suraace is bubbly and edges dry.
- Makes 6-8 5" hotcakes.
I loved this. They rose very nicely and made some very filling pancakes. I really liked the nutty whole-grain texture, and it was easy to make. I'll confess I'm usually a failure at pancakes from scratch, so I was tickled pink at how well these turned out. I served them with maple syrup and peanut butter (if you've never tried that, you really should!), but I bet they'd also be wonderful with my Breakfast Fruit Sauce. I'll definitely be making these again. Thanks, Sharon!