Pioneer Pancakes

 

If you want to up your fiber intake at breakfast, make these buckwheat pancakes. They also have protein in them.

Pioneer Pancakes

Ingredients:

1 cup buckwheat flour (Bob's Red Mill)

1/2 cup flour

2 T. sugar

1 T. baking powder

3/4 t. coarse salt

3/4 cup unsalted butter

1 1/2 cup milk

1 egg

Directions:

1. In a large bowl, whisk together the dry ingredients.

2. In a small pan over low heat, melt 1/4 cup butter. Let the butter cool.

3. Put the milk and egg in a small bowl and blend them together with a fork.

4. Add the melted butter to the egg mixture and whip with a fork just until they are mixed together.

5. Add the wet ingredients to the dry ingredients. Mix with a fork until there are no dry ingredients at the bottom or sides of the bowl. The batter should be the thickness of a melted milkshake - pourable but not watery.

6. Warm a griddle or frying pan over medium heat. To test the heat, drop a bead of water onto the griddle. If it sizzles and evaporates (disappears) immediately, the griddle is ready.

7. Melt 1 t. butter across the griddle.

8. Starting with three or four pancakes at a time, pour 1/4 cup batter onto the griddle for each, leaving about 1 inch of space between them.

9. When air bubbles appear on top of the pancakes, use a spatula to flip them over and cook for another 2 minutes.

10. The pancakes should be lightly browned on the bottom. Stack them on a plate, add a little more butter to the griddle, and start the next batch. When all the pancakes are cooked, turn off the stove.

I'm not sure where I got this recipe, but it must have been written for a 10-year-old with all the detail (ha, ha).

Pancakes freeze well. I'm saving these for when Marina is in town (although she will want to know where Mickey Mouse is). I used these Patty Paper Squares between each pancake so they wouldn't stick together. I found them at the Dollar Tree.