Buckwheat Pancakes

From http://celiacdisease.about.com/od/breakfastbrunch/r/HodgsonPancake.htm
 
Ingredients:

* 1 cup buckwheat flour
* 1 tsp baking powder
* 2 Tbsp sugar or Splenda
* 1/2 tsp salt
* 1 egg, beaten
* 1 cup milk
* 2 Tbsp melted butter or margarine

Preparation:
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.

Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.

Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.

Serve immediately.

I made this same recipe with an added cup of blueberries and it was also delicious. My favorite sugar free syrup is Mrs. Butterworth's!

Enjoy!

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