Ingredients:

  • 200 g (1 ½ cups) Buckwheat Flour (light or dark)
  • 15 g (1 Tbsp) Granulated Sugar (optional)
  • 5 g (1 tsp) Baking Powder
  • 3 g (½ tsp) Fine Sea Salt
  • 360 mL (1 ½ cups) Milk (Whole or 2%)
  • 1 large Egg
  • 30 g (2 Tbsp) Unsalted Butter, melted, plus extra for griddling

Instructions:

  1. Combine Dry Ingredients: Whisk together the buckwheat flour, sugar (if using), baking powder, and salt in a large mixing bowl. Ensure the leavening agent is evenly distributed.
  2. Prepare Wet Ingredients: In a separate medium bowl, whisk the milk and egg until fully incorporated. Gently whisk in the melted butter.
  3. Combine Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or whisk just until the dry streaks disappear. The batter will be slightly looser and grainier than standard wheat flour batter.
  4. Rest the Batter: Allow the batter to rest for 10 minutes at room temperature. This hydration period is crucial for developing the proper texture.
  5. Heat and Grease: Heat your griddle or non-stick skillet over medium-low heat. Add a small pat of butter or a brush of oil. The surface is ready when a drop of water evaporates immediately.
  6. Portion and Cook: Scoop about ¼ cup of batter onto the hot surface, spacing the pancakes apart. Cook for 2–3 minutes per side.
  7. Flip and Finish: Flip the pancakes once large bubbles appear on the surface and the edges look set. Cook the second side until deep golden brown and cooked through.
  8. Serve: Transfer cooked pancakes to a plate and serve immediately, or keep warm while the remaining batter is cooked.