Buckwheat Pancakes (Print Version)

# Ingredients:

01 - Buckwheat flour - 3/4 cup (100g).
02 - All-purpose flour - 3/4 cup (100g).
03 - White sugar - 3 tablespoons.
04 - Table salt - 1/2 teaspoon.
05 - Baking soda - 1 teaspoon.
06 - Fresh egg - 1 (optional).
07 - Buttermilk - 2 cups (475 ml).
08 - Unsalted butter - 3 tablespoons (42g), melted.
09 - Vegetable oil - for cooking.

# Instructions:

01 - Set your pan or griddle over medium heat. Let it warm up while you mix the batter.
02 - Put both flours, sugar, salt, and baking soda in a big bowl. Mix them well.
03 - In another bowl, mix half the buttermilk with the egg. Add your melted butter and stir well.
04 - Pour the wet mix into the flour bowl. Slowly add more buttermilk until you get a thick, smooth batter. Don't overmix.
05 - Lightly oil your hot pan. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2-3 minutes.
06 - Flip each pancake and cook another 1-2 minutes until golden brown. Keep warm in a low oven or covered with a towel.

# Notes:

01 - For gluten-free version, use all buckwheat flour or gluten-free blend.
02 - Make buttermilk substitute with milk and vinegar if needed.
03 - Recipe works with or without egg.

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