Buckwheat Pancake Recipe
2 cup nondairy milk
2 tablespoon apple cider vinegar
1 cup buckwheat flour
8 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoon baking powder
2 tablespoons oil, butter or margarine
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add oil, butter or margarine and milk. Gently stir in the dry mixture. Batter may be slightly lumpy. Do not over stir. Let batter sit 10 minutes.
Pour 1/4 cup batter for each pancake onto hot griddle. Pour batter to desired size and cook 2-3 minutes per side. Turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown. I usually turn the heat down to a little over medium for best results.