Fluffy Buckwheat Stacks (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 teaspoon baking soda

02 - 1/2 teaspoon salt

03 - 3 tablespoons sugar

04 - 3/4 cup all-purpose flour

05 - 3/4 cup buckwheat flour

→ Wet Ingredients

06 - Vegetable oil for cooking

07 - 3 tablespoons unsalted butter, melted and cooled

08 - Up to 2 cups buttermilk

09 - 1 egg (optional)

# Instructions:

01 - Warm up a griddle or skillet over medium heat and make sure it's well-seasoned.

02 - Grab a big bowl and mix together all-purpose flour, buckwheat flour, baking soda, sugar, and salt.

03 - Whisk together the egg and half of the buttermilk. Stir in the butter, then slowly mix it all into the dry ingredients. Add more buttermilk until it's nice and thick but still pourable.

04 - Use a little oil on a paper towel to lightly coat your hot cooking surface.

05 - Scoop about 1/4 cup of batter per pancake. Wait for bubbles to show on top (about 2-3 minutes) before flipping. Cook the other side for another minute or two.

# Notes:

01 - Switch to all buckwheat flour for a gluten-free option.

02 - Don't have buttermilk? Mix milk with a splash of vinegar.

03 - Egg is optional but makes the pancakes firmer.

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