1 cup buckwheat flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs, beaten
1 cup whole wheat flour
1 tbsp. brown sugar
1 tbsp. oil or melted butter
2 cups 100% milk

Brush with oil and heat a griddle or cast iron frying pan until sizzling hot; a bead of water should dance around when it hits the griddle.

Sift the flour (buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork.

Stir in milk, beaten eggs and oil; mix briefly.

Pour a circle of the pancake batter onto the hot griddle. Buckwheat pancakes take a little longer to bake than other pancakes. Wait until small bubbles appear all over the surface before turning them using a wide spatula.

Pancake batter sometimes thickens the longer it sits. You may need to adjust the batter consistency by adding a little extra milk; if the batter is too thin, add a few tablespoons of flour at a time til the batter is of a pouring consistency.

A teaspoon of vanilla can be added for extra flavor, if desired.

Makes about 18 4-inch pancakes.