Who doesn't love digging into a stack of hot, fluffy pancakes, griddled until golden on the outside, light and spongy on the inside, just perfect for soaking up butter, maple syrup and blueberry sauce?
Add a side of crispy bacon, some hot coffee and a glass of freshly squeezed orange juice, and you've got a breakfast menu worthy of a pioneer whose plan for the day includes milking seven cows , mucking out the horse stalls and plowing acres of field with a team of oxen, all in a snowstorm.
ready to flip
Gluten intolerant? I like to use buckwheat flour. No bloated belly. Plus, it'll keep you full longer.
keeping warm
Buckwheat Pancakes a la Tall Girl
Mix together, by hand or by blender:
1C buckwheat flour
1 tsp baking powder
2 tbsp honey
1/2 tsp salt
1 egg
1 C milk
2 tbsp melted butter, or grape seed oil
Now git on out to the barn, y'all - there's a-work to be done!
No comments:
Post a Comment