1 level cup of buckwheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk – any kind
1 teaspoon vanilla
2 tablespoons melted butter, vegan butter or coconut oil
1 large egg
Mix all dry ingredients in a small bowl. In a 1 quart measuring cup with a spout hand whisk the wet ingredients together. Slowly add the dry ingredients to the wet ingredients hand whisking to incorporate until all the dry ingredients are used. I like the 1 quart measuring cup with a spout, it makes it very easy to pour the pancake batter straight into the heated pan.
Heat a large non stick skillet or cast iron skillet. When skillet is hot, brush some oil on the bottom of the pan and pour pancake batter into pan. A few tablespoons of batter for small pancakes, more for larger.. Cook until you see that the top surface has bubbles, then flip and continue cooking until golden.
Serve with your favorite syrup and fresh fruit.
This recipes makes approximately a dozen pancakes depending on the size. Recipe doubles easily.