Monday, March 7, 2011

Wheat-n-Buckwheat Pancakes-

 Big batch! Great for making up a meal and freezing the rest!
Also- light and yummy. (You can use all wheat or unbleached in place of the buckwheat.)

6T melted butter
1/4 cup cane sugar
2 1/4 cup buckwheat flour
2 1/4 cup whole wheat flour
4 t baking powder
2 t baking soda
2 t salt
4 eggs
3 cups buttermilk
2 cups milk

Mix dry ingredients. Blend in eggs, milk, and butter.
Cook on medium griddle until golden.

*Tip: Before freezing, allow to cool on baker's rack so they don't stick together.

2 comments:

Joy said...

I will be trying these as well, I love the fact I can make a bunch of all these pancakes and freeze them for super easy breakfast or snacks or even a quick supper!
Joy

Donna said...

Very true!

I dug out the freezers the other day and found this leftover buckwheat flour from Muddy Pond!

That's what inspired my 'pancake marathon' ! ;-)