Buckwheat Pancakes

Step 1

In a large bowl, whisk together 1 cup buckwheat flour, 0.5 cup all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt.

Step 2

In a separate bowl, beat 1 large egg, then whisk in 1.25 cups milk and 1 tablespoon melted butter until combined.

Step 3

Pour the wet ingredients into the dry and stir until just combined; the batter should be slightly lumpy. Let it rest for 5 minutes.

Step 4

Heat a large nonstick skillet over medium heat and melt a little butter. Pour 0.25 cup batter per pancake and cook until bubbles form on the surface, about 2-3 minutes.

Step 5

Flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with remaining batter, adding more butter as needed.

Step 6

In a small bowl, mix 2 tablespoons brown sugar with 1 tablespoon softened butter and a pinch of salt until crumbly. Sprinkle over warm pancakes before serving.