Buckwheat Pancakes

Recipe courtesy of Hodgson Mill

1 cup (130 g) buckwheat flour
1 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 egg, beaten
1 cup (236 ml) milk
2 tbsp (55 g) butter

Mix dry ingredients together. Heat frying pan or electric griddle. Melt butter. Add to the dry ingredients the egg, milk and melted butter. Mix well. Pour 1/4 cup (~60 ml) of batter for each pancake onto the frying pan or electric griddle. Cook for 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook for another 1-1 1/2 minutes until both sides are golden brown.

*If freezing these, allow to cool completely on a wire rack, then stack, placing a piece of waxed, greaseproof, or parchment paper between each. Place these into a container or a bag and freeze. To serve, remove needed amount from the freezer and place into a toaster to re-heat.