This makes a simple, tasty pancake. I deviated from the instructions some, so I'm storing these notes for later recall.
- buckwheat pancake mix : 1.5 cups
- milk : 1.5 cups
- egg : 1
- canola oil : 2 tablespoons
(March 2014 : added a 1/2 cup of frozen blueberries.)
After mixing ingredients in bowl, let batter rest for 5 minutes.
Set stove top setting for burner at 3.5 to 4.0, so low-to-medium heat.
Used smallish, non-stick griddle.
Poured batter onto griddle, which spread out so that four cakes fit onto the griddle at one time. Approx 3.5 to 4.0 inches in diameter.
Cooked for 2 minutes and then flipped cakes over for another 2 minutes.
After cooking, placed cakes onto cooling rack that rested on baking stone in a slightly warmed oven.
The cakes, however, were best when eaten immediately after coming off the griddle.
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