Quite fast and delicious week-end breakfast.
Makes 6-8 pancakes
Ingredients
3/4 cup buckwheat flour
2 teaspoon baking powder
1/2 cup milk (I used soy milk)
1 large egg, lightly beaten
1 Tbsp melted butter
Directions
Mix flour and baking soda. Add milk, egg and melted butter, mix until well combined. Rest for approx. 30 minutes.
Heat a medium size skillet on med heat. Add just enough butter so the pancakes won't stick to the skillet (like 1 teaspoon - just once, for the first batch, it won't need it for the remaining). When butter is hot but not smoking pour just enough batter to form a 4-5 inch pancake, repeat the operation until the skillet is full. When the pancakes are starting to have little holes in them, they are ready to flip over. Once you flip the pancakes, it's really fast, like 30 seconds before they are ready. Lift one side and look under, when it's nice and gold they're ready. Repeat until there's no more batter. When all the pancakes are cooked, pour some of the berries on top with a nice maple syrup or wild honey.
For the berry sauce
2 cups frozen organic berries
In a medium size pot, cook the berries on medium-low heat for approximately 5-7 minutes. Set aside until pancakes are ready to serve.
Happy Sunday!
