Buckwheat Pancakes


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These pancakes stay moist, fluffy, and filling.

Stir, don’t beat, griddle-cake batter, and you needn’t grease the griddle if the batter contains two or more tablespoons of shortening per cup of liquid. Turn griddle cakes when they’re peppered with tiny holes, no sooner, and turn them just once. Drops of cold water “dance” on a hot-enough griddle.

1 cup milk or buttermilk
3/4 cup flour
3/4 cup buckwheat flour
3 tbsps. shortening, melted or butter
1 egg
3 1/2 tsps. baking powder
3 tbsps. sugar
1 tbsp. molasses
3/4 tsp. salt

Sift flour, measure, add baking powder, salt and sugar. Combine egg, milk and melted shortening. Pour into flour mixture and mix just enough to moisten dry ingredients. Do not beat. Drop by spoonfuls on a hot griddle. Pancakes are a technique as well as a recipe.