May you flip with joy!
|Cleo Coyle is author of|
The Coffeehouse Mysteries.
Learn more here.
My pancake recipe below carries a subtle buckwheat flavor. If you'd like a stronger flavor simply increase the amount of buckwheat while decreasing the same amount of flour. For example, you can switch the ratios and try 3/4 cup buckwheat flour and 1/2 cup all-purpose white flour (or gluten-free or white whole wheat flour).
May you eat with joy
and in good health!
|For PDF, click here.|
(*or canola or coconut oil)
(*or almond or other nut milk)
(*or brown rice flour)
Stir until all flours are incorporated and consider thickness. Depending on your climate and the weather, the batter may be too thick at this point. If so, add a bit more milk (I usually add 1 more tablespoon). Stir and continue to adjust until the batter is pourable but still thick. Do not make the batter too thin or the pancakes won’t have enough structure and substance. (See my photo below...)
(a) Pre-heat: Pre-heat a nonstick griddle or skillet. If you have a good quality nonstick griddle or pan (and there is absolutely no residue on the surface), you will see prettier results without using grease. Butter, cooking spray, and oil all produce mottled surfaces on your pancakes. If you have an older pan or it does not have a nonstick surface, lightly grease with butter, oil, or spray.
(b) Pour: Using a measuring cup, pour ¼ cup of batter onto pre-heated griddle (do not try to get every drop of batter out of the cup, this is a quick pour and some of the batter will remain stuck to the sides of the cup, that's okay). Immediately pour ¼ cup more right on top of the first pour. The pancake batter should spread into a perfect circle, about five inches in diameter.
(c) Flip and finish: When you see bubbles begin to form on pancake’s top, it’s ready to flip. Carefully slip your spatula under the pancake and gently flip it over. Cook on the other side and serve.
|To download the free PDF |
of this recipe, click here.
Yes, this is me, Cleo (aka Alice).