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Buckwheat Pancakes
In a medium sized bowl combine the flour, baking powder, sugar and salt. Use a whisk to mix briefly. Make a well in the center of the dry ingredients. Pour in the milk. Crack in the eggs. Measure in the vegetable oil. Using your whisk beat the batter until it's smooth. It shouldn't take too much work. Buckwheat flour tends to be clump-free. Heat a skillet to a medium-high temperature. Grease it lightly. Drop the batter by 1/4-cupfuls into the hot skillet. When the underside is lightly browned and the top side is full of bubbles, flip the pancake and brown the second side. Continue until all the batter is used. Makes 4 hearty servings. I grew up on buckwheat pancakes, they were my Granny's favorite weekday breakfast. Needless to say, I adore this recipe. My boys took a little while to get used to it. The first time they ate it they asked me if it was some new whole grain flour. I answered no that it was an old whole grain flour. Then I told them about mountain men and miners eating buckwheat pancakes for breakfast a hundred fifty years ago. That pretty much sold them on 'em. I don't usually embellish this recipe with bananas or chocolate chips or chopped apples. I just make 'em plain and then serve 'em with applesauce and syrup.
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