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Author Notes: I love to make pancakes on Sunday morning and have used the Buttermilk Pancake recipe from my old, splattered, unbound copy of Joy of Cooking for years. I wanted to create a more healthful recipe but one that maintains the light texture I love in traditional pancakes. —Judy
Makes 10 4 inch pancakes
- 1/4 cup Buckwheat cereal (I used Bobs Creamy Buckwheat Hot Cereal)
- 1 cup water
- 3 tablespoons butter, melted
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 3/4 cup plain kefir
- 1 tablespoon pure maple syrup
- Preheat griddle Bring water to a boil, add the buckwheat cereal and stir. Lower heat, cover and stir occasionally until liquid is absorbed about 8 to 10 minutes. Cool slightly. Add melter butter, eggs, kefir and maple syrup.
- Wisk the dry ingrdients together and fold in the hot cereal mixture. Stir to combine. Test the griddle by tossing on some cold water and if the water forms bouncing balls, the griddle is ready. Ladle approximately 1/4 cup of batter onto the griddle to form the pancakes. Watch for bubbles to form on top of the pancake and flip over when lightly browned on first side.
- Serve pancakes topped with plain greek yogurt, fresh fruit and syrup.