This is one of my favorite Sunday breakfasts!
I am a big fan of buckwheat; it tastes delicious and contains chiro-inositol which helps with blood sugar regulation/control.
Bette's Buckwheat Pancake and Waffle Mix is by far my favorite. Of course you could put together your own mix, but I doubt that it would taste any better then what Bette has put together for us! You can find her mix at her Ocean View diner in Berkeley, at the Berkeley Bowl and other fine grocery stores. You can also order the mix online at: http://bettesdiner.com/Pancake-and-Waffle-Mixes/c/BettesDiner@PancakeMixes
I like adding walnuts and berries, frozen or fresh, depending on whether they are in season. Because I don't drink milk, I use rice dream. Anything in the "milk" family will do.
- 1 Cup of pancake mix
- 1 cups of "milk"
- 1 Egg
- Handful of walnuts
- 1/4 cup of berries of your choice
Makes 10-12 4 inch pancakes
- Defrost berries over night or in microwave, discharge liquid
- More time consuming version: separate egg and beat egg white to form soft peaks
- In large bowl, beat egg yolks, mix with milk, blend in pancake mix, add berries and walnuts. Fold in egg white.
- Less time consuming, pancakes will be slightly less fluffy: Mix all ingredients in a large bowl, egg and milk first.
- Heat oil in non-stick pan (preferably cast iron)
- Add one scoop of pancake mix, cook at medium temperature for 2-3 minutes. When bubbles cover surface of pancake turn and cook on other side, cook for 2-3 more until minutes until bottoms are browned.
- Drizzle with maple syrup if desired and enjoy!
Note: The recipe on the pancake mix asks for butter to be added. I always make them without it and they taste great.