I like to use two 10 inch well seasoned cast iron skillets. I use two because it lets me keep up with 4 people at the table. Begin the pans warming on medium heat so they are ready to go when the mixing is finished.
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 4 tablespoons of melted unsalted butter (if salted, omit extra salt)
- 1/2 teaspoon salt
- 2 small eggs (or 1 large)
- 2 cups buttermilk, ours always come from Cook's down the road
To make buckwheat flour from your own seeds, please read here.
Whisk to mix the dry ingredients. I always crack and stir the yard-fresh eggs in a separate bowl before adding. Stir in the melted butter and incorporate the buttermilk. You may not need all of the buttermilk, or may need a bit more, to get the consistency you prefer for pouring. I like mine thick to get tall pancakes. Do not over mix. You could make waffles as well, but when I think Buckwheat, pancakes is what comes to mind.
Use a small amount of cooking oil in the pan.
Cook and eat them in the normal pancake way. I flip when bubbles begin to appear.
In a 10 inch skillet, I either do 3 small pancakes, 2 medium or 1 large depending on who is waiting to eat.