I love this simple buckwheat pancake recipe tailored for one -- sometimes it's nice to have a treat without feeling like you have to have company, or worrying about leftovers. Thanks to Mel at Veglicious for this!
Buckwheat pancakes
Makes 6 - 3" pancakes
- 1/4 c. buckwheat flour
- 1/4 c. all purpose flour
- 1 tsp. baking powder
- ~ 1 tsp. sugar
- pinch of salt
- fresh grated nutmeg (one or two passes on the microplane)
- 1/2 c. dairy-free milk
- ~ 1 tsp. oil or melted margarine
- splash of vanilla extract (or use vanilla milk above)
- In a medium bowl, whisk together the dry ingredients to distribute everything evenly. In a measuring cup, measure out your milk first, then splash in the oil and vanilla and whisk together in the cup to combine.
- Pour the wet mixture into the dry and whisk slowly, just until everything is moistened.
- Now, an important step, not to be skipped: set the bowl in the refrigerator for at least 20 minutes to rest.
- When you batter is almost done resting, lightly oil and heat up your favorite pancake skillet (I like cast iron). For perfectly portioned pancakes (and cookies and cupcakes...) I highly recommend investing in a disher or several of various sizes. I use a size 30 (1 1/4 oz.) for this recipe for 6 pancakes, which is also about 2 heaping tablespoons. The batter will be fairly thick, so the disher makes for easy scooping, but you can just use a large spoon.
- Cook your pancakes over medium to medium-high heat for a couple minutes each side, until golden.
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