Buckwheat Pancakes

Buckwheat Pancakes the Editors of Publications International, Ltd.

Yield

Makes about 12 pancakes

Ingredients

Preparation

1. Place pancake mix in medium bowl; make well in center.
2. Whisk together milk, butter and egg in small bowl. Pour into well. Stir mixture just until blended. (Batter will have small lumps.)
3. Lightly grease griddle or skillet with additional butter or nonstick cooking spray. Heat griddle until hot.
4. Drop batter by 1/4 cupfuls onto hot griddle. Cook 3 to 4 minutes or until bubbles appear and break on the surface of pancakes. Turn pancakes. Cook 3 to 4 minutes or until bottoms are browned. Serve immediately.

Buttermilk Pancakes

Substitute 1-1/4 cups buttermilk for milk.

Blueberry Pancakes

Fold 1/2 cup fresh or thawed, frozen blueberries into batter.

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