This morning I toyed around with pancake ideas and recipes.  On my last trip to the bulk store, I picked up some buckwheat flour.  I remember years ago, buckwheat pancake mix was readily available and there were some nice mixes.  This last 10 or 15 years, the standard mix for these pancakes disappeared from the shelves.  About two years ago, I did find one bagged mix, in a specialty area of the grocery store, terribly expensive and sadly it had a musty taste to it (old?).  So, after experimenting a bit, I came up with the homemade recipe that was truly a winner!  Nice and light, yet moist and that good old buckwheat flavour.  We had them with real maple syrup (only kind in my kitchen) and of course….sweet butter.  Awesome breaky!!


Best pancakes since EVER!


  1. 3/4 cups buckwheat flour
    1/4 cup cake and pastry flour
    1/2 tsp salt
    1 tsp baking soda
    1 tbsp sugar

    ^whisk together in a large bowl

    IN another bowl:
    whisk the following well: 2 eggs, 1/4 cup sour cream, 3/4 cup milk

    ^add this liquid to the dry ingredients. Mix well.

    add to this, 2 tbsp melted butter

    mix well.

    On a hot griddle or large fry pan that has been sprayed with cooking spray, ladle on and cook as you would pancakes. Don’t forget the maple syrup and butter!!

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