These delicious griddle cakes are made with Buckwheat, which has similar nutritional value to whole grains. Try serving them with a fresh fruit topping for a simple, healthy way to start your morning.
Makes 4-5 servings
- 1/2 cup buckwheat flour
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup skim milk (or skim buttermilk)
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 2 tablespoons honey
Mix the flours, baking powder and salt in a bowl. Lightly beat the milk, egg, butter and honey together. Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
Warm a non-stick griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles. Pour batter onto the griddle. When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
Keep warm in oven until ready to serve. Top with fresh fruit or syrup.
*Nutritional information is for one large or three silver dollar pancakes.
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