1 cup buckwheat flour
1 tablespoon sugar (you can adjust this to your taste)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk (or a dairy-free alternative like almond or soy milk)
1 egg (or a flaxseed or chia seed egg for a vegan option)
2 tablespoons melted butter or oil (or a vegan alternative)
Optional: a handful of blueberries, sliced bananas, or chopped nuts for added flavor and texture
How to cook:
In a mixing bowl, combine the buckwheat flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, and melted butter or oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
If you want to add any extras like blueberries or nuts, gently fold them into the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Pour a ladleful of batter onto the skillet to form pancakes. Use the back of the ladle to spread the batter into a circle if needed.
Cook the pancakes until you see bubbles forming on the surface, then flip them over and cook until they are golden brown on both sides.
Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
Serve the buckwheat pancakes hot, topped with your choice of toppings like maple syrup, honey, yogurt, fresh fruit, or a dollop of whipped cream.
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PT PANGAN DEWI LAKSMI