Buckwheat is supposed to be healthy for you, but the introduction of butter and syrup kind of negates most of that. Still, they're better for you than all-white flour pancakes, and take the same amount of time to make.
The Bible said you could get a dozen pancakes out of this mix by using 1/4 C batter per pancake. I made silver-dollar ones for easier portion control and got over two dozen. The yield will depend upon how large you like your pancakes, but it should serve the same number of people.
And my computer is completely dead now. I didn't realize it was six years old. In computer years, that's positively ancient. After a year of being on life-support anyway, I spilled liquid on the keyboard. Never do that. It kills computers. Once I get a new one, I'll upload the photo of the pancakes. They look like every other pancake, just a bit darker. You can figure it out.
3/4 C AP flour
1/2 C buckwheat flour
2 Tb sugar
2 tsp baking powder
3/4 tsp salt
1-1/3 C milk
2 Tb oil, plus more for pan
1. Whisk together both flours, sugar, baking powder, and salt. Separately, beat together egg, milk, and oil.
2. Introduce wet ingredients to dry and whisk until mostly wet. At this point, a few lumps are okay. Allow batter to rest while pre-heating pan.
3. Heat a large frying pan or griddle over medium heat. When water drops dance, lightly brush with oil.
4. Break up any remaining large lumps in the batter. Pour out batter onto griddle to make desired size of pancakes. Cook until bubbles break on surface and it appears set, about 2 minutes. Flip pancakes and cook other side until golden, about another minute. Remove to serving plate and continue with remaining batter. Re-oil pan as needed.
Difficulty rating π
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