Fluffy Buckwheat Pancakes (gluten-free)
Peggy @cook_108519680
Cooking Instructions
- 1
Mix milk and lemon juice together in a mixing jug or bowl, let sit for 5 minutes to curdle. This turns it into a buttermilk-like mixture.
- 2
Meanwhile mix both flours, sugar, baking soda, and salt in a larger bowl.
- 3
Whisk the egg and vanilla into the curdled milk.
- 4
Make a well in the flour mixture, add the curdled milk mixture and the melted butter. Whisk together slowly until there are no clumps.
- 5
Heat butter/oil in a cast iron skillet or pan on medium low, add a ladle full of batter to form small pancakes. They are fluffiest when they are not so big.
- 6
Enjoy with maple syrup, fresh fruit, or nut butters!
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