Making buckwheat pancakes from Hodgson Mill mix

• buckwheat pancake mix : 1.5 cups
• milk : 1.5 cups
• egg : 1
• canola oil : 2 tablespoons

(March 2012 : 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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