Ingredients: 1-1/4 to 1-1/2 cup milk,1 egg,1 tablespoon oil (or melted butter),1 cup buckwheat flour,¼ tsp baking soda,2/3 tsp baking powder,¼ tsp salt,Bacon,Eggs
Instructions:
- Combine the egg, milk and oil in a bowl and whisk to combine.
- Add the buckwheat flour, baking soda, salt and baking powder and mix just until incorporated and batter is smooth.
- Allow batter to sit at least 10 minutes (you can make the batter ahead and allow it to sit in the refrigerator overnight).
- Heat a large skillet to just above medium heat.
- Add about a teaspoon of olive oil and tablespoon of butter and spread around the skillet.
- Measure out cup worth of batter and pour in the skillet.
- Cook until a great deal of bubbles rise to the top of the pancake and the edges firm up.
- Flip and cook another 30 seconds.
- Remove from heat and place in a warm oven until you finish cooking the remainder of the batter.
- While cooking pancakes, cook bacon to desired level of crisp. Use the bacon fat for frying the eggs.
- Layer em and stack em high, son!
- Drizzle with agave or maple syrup for a sweet and savory meal!
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