Janie's Mill Buckwheat Pancakes

This recipe by Cecilia Buyswheeler-Gunther creates delicious, fluffy pancakes using Janie’s Mill Buckwheat Flour and All Purpose Flour, available at our shop!

Recipe Instructions

➜ In a large bowl, mix together:

• 100g (3/4 cup) of Janie’s Mill All Purpose Flour

• 100g (3/4 cup) of Janie’s Mill Buckwheat Flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

➜ In a small bowl, whisk together:

• 1 large egg

• 1 teaspoon vanilla extract

• 260g ( just over 1 cup) buttermilk

➜ Make a well in the dry ingredients, pour in the wet ingredients, and stir until incorporated. Do not overmix.

➜ Heat a frying pan and smear with a little butter. Using a 1/4 cup measure, pour the batter into the hot pan and cook until you see bubbles. Then flip the pancake and cook the other side until browned.

---

Cecilia recommends serving your buckwheat pancakes with a smidge of butter on top and a drizzle of local honey. They are also great with organic greek yogurt. Or all of the above!