You can make this pancake gluten-free and use all buckwheat flour.
1/2 cup buckwheat flour
1/2 cup white spelt or all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cane sugar
3/4 cup milk
1/2 teaspoon cider vinegar
2 tablespoons melted butter
clarified butter, ghee, or neutral oil
- Whisk together the dry ingredients in a bowl.
- In a separate bowl, whisk together the egg, milk, and vinegar. Combine the wet and dry ingredients and mix until smooth. Mix in the melted butter.
- Heat a heavy skillet over medium-low heat and add a dab of clarified butter, ghee, or splash of oil. Pour in 1/4 cupfuls of batter and cook until it starts to bubble on top and brown on the bottom. Flip and cook the other side. Makes about 8 5-inch pancakes or enough for 2 people.