Buckwheat Buttermilk Pancakes
Makes about 16 (4 inch) Pancakes
1 cup sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 cup unsifted buckwheat flour
1 egg, well beaten
¼ cup butter or margarine melted; or ¼ cup salad oil
2 cups buttermilk
Into medium bowl, sift all-purpose flour with salt, baking powder, soda, and sugar. Stir in buckwheat flour; set aside.
In small bowl, combine egg, butter, and buttermilk, mixing well. Add to flour mixture, mixing only until combined. Batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve warm.
Note: For thinner pancakes, increase buttermilk to 2 ¼ cups.