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Buckwheat Pancakes
Yields eight 5-inch pancakes

1.5 cups White Pine Gluten Free Buckwheat Pancake Mix 1 cup milk (more or less for thinner/thicker batter) 2 tbsp. melted butter or oil (optional) 1 egg -Whisk together butter, egg and milk. Combine liquid with dry mix -Add more milk or pancake mix to desired consistency -Rest five minutes, then cook over medium heat with butter or pan spray -Pour 1/3 cup of batter on griddle until bubbles form and start to pop -Flip with spatula, cook another 30 seconds until light brown.

Serving Suggestions:
Serve with syrup and/or whipped cream for breakfast.
The buckwheat also matches well with more savory toppings such as
creme fraiche (or sour cream) and smoked salmon or caviar.

See also our Vegan Gluten-Free Buckwheat Pancakes