Ingredients
- 1 cup buckwheat
- 1/2 cup rolled oats
- 1 1/2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 3-4 tablespoons butter
PREP TIME: 15 minutes COOK TIME: 15 minutes TOTAL TIME: 30 minutes
Method
- Preheat oven to 200°F.
- Attach KitchenAid® Grain Mill attachment to your KitchenAid® Stand Mixer. Position large mixing bowl under attachment to catch grains. Set mill to medium-fine setting and process buckwheat and rolled oats. Add sugar, baking soda, and salt to grains, and stir to combine.
- Whisk buttermilk, eggs, and vanilla in second bowl and add to dry ingredients, stirring just to combine. Batter will be lumpy. Heat griddle or large heavy skillet over medium-low heat. Melt butter a bit at a time. Skillet is ready when a few drops of water sizzle when sprinkled on the surface.
- Working in batches, scoop 1/4 cup batter per pancake into pan, cooking until small bubbles cover surface and bottom is golden. Turn over and cook until golden brown, about 2 minutes.
- Transfer pancakes to baking sheet in oven to keep warm while cooking remaining pancakes. Serve immediately with additional butter, syrup, and/or fresh fruit.
Makes 12 pancakes