Buckwheat pancakes
By Amanda Scali

Who doesn’t enjoy a lazy winter Sunday morning spent in bed? When was the last time that you just allowed yourself a cheeky sleep in?
 
And then stayed in bed for cuddles with the kids, your dog and a delicious coffee and maybe even a leisurely breakfast?

There is something indulgent about taking the time to slow down and enjoy some downtime just enjoying home.
 
These buckwheat pancakes are delicious and good for you too, so you can enjoy a guilt-free meal at home on your slow Sunday morning.
 
These pancakes are also gluten-free!
 
What you’ll need:
 
1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk
2 eggs
½ teaspoon pure vanilla extract
Butter, for the skillet
 
 
Method:
 
In a medium mixing bowl, mix the flour(s), sugar, baking powder, baking soda and salt.
 
In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
 
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Set aside while you warm the pan.
 
Preheat your pan to medium-low heat Brush the cooking surface with 1 ½ teaspoons of butter.
 
Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
 
Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 100degrees oven to keep warm.
 
Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve immediately.