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!