Full recipe for Buckwheat Pancakes

Ingredients:

Buckwheat flour – 120g
All-purpose flour – 60g
Milk – 295ml
Lemon Juice – 2 tbsp
Jaggery/Sugar – 1 tbsp
¾ tsp (3.7g) baking soda
Egg – 1
Melted Butter – 60ml
Vanilla Extract – 1 tsp

Process:

Make buttermilk by pouring the milk and lemon juice into a jug, stir, and set aside for 5 minutes.
In a bowl add the buckwheat flour, all-purpose flour, jaggery/sugar, salt, baking soda, and mix well.
Add the vanilla extract and egg to the buttermilk and mix.
Pour the buttermilk into the flour mixture.
Pour in the melted butter.
Mix well.
Place a pan on medium heat. When hot, rub in some butter.
Take some batter and pour into the pan, spreading it into a 5 inch circle.
Cook each side for 1-2 minutes until lightly brown.
Dish out and enjoy with maple syrup and your favorite toppings.

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