Buckwheat Pancakes II

Buckwheat Pancakes II

(5 servings)    Printable Version
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup buckwheat flour
  • 1/4 cup quick oats
  • 3 teaspoons baking powder
  • 1 cup 2% milk
  • 3 Tablespoons canola oil
  • 3 Tablespoons sugar or fructose
  • 1 large egg - lightly beaten
In medium bowl combine whole wheat pastry flour, buckwheat flour, quick oats and baking powder. Mix well. Stir in milk, oil, sugar and egg. Mix lightly with a whisk until it is just blended. Let batter rest for 10-15 minutes to rise a little.

Heat a lightly oiled cast iron or other heavy skillet (or griddle) over medium-low heat. Pour or spoon approximately 1/4 to 1/3 cup batter into middle of skillet. Let cook until top of pancake is covered with bubbles or holes and edges look done. Flip and continue cooking until done. Serve hot with your choice of toppings.

Hint: Apple pie filling tastes great on top of these pancakes.

Original yield is 10 pancakes. Regular whole wheat flour may be substituted for the whole wheat pastry flour. Safflower oil or vegetable can be substituted for the canola oil. Honey may be substituted for the sugar.

Mr Breakfast would like to thank Anjaleck for this recipe.

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