Buckwheat Pancakes

My mom calls these the "best buckwheat pancake recipe" that she has ever found.  I really enjoy the taste and the texture of the buckwheat flour from our Open Oak CSA.  It's not as coarse as buckwheat flour that I have bought in the store so the pancakes feel more like a buttermilk pancake.

I was having a very difficult time getting my cast iron skillet on the right temperature for these pancakes.  On medium they were burning on the outside and were still gooey on the inside.  When I turned the temperature down just one "notch" the pancakes were cooking very slowly, not browning up on the outside and still gooey on the inside.  Unfortunately, I burned more pancakes than were cooked to a perfect golden brown color.  (In retrospect, I think I should have used small amounts of butter in between batches rather than cooking spray.)

The non-burned pancakes were delicious.  Even the burned one with blueberries were good to eat!

This recipe makes a huge amount of pancakes.  For my family, next time I think I'll halve the recipe.  I think I now have more in my freezer than we ate for our meal!

Buckwheat Pancakes 

1 c buckwheat flour (from Open Oak Farm CSA)

1/2 c wheat flour
1 1/2 t baking powder
1/2 t baking soda
1 c buttermilk (or sour milk)
3/4 c milk
1 T honey
2 eggs
2 T oil
1 banana mashed
1 c blueberries (optional) 

Mix dry ingredients together.  Mix wet ingredients together separately (including mashed banana), and then add to the dry.  Mix thoroughly before cooking. 

Buckwheat pancakes