Buckwheat Pancake Mix starts your day off right with a hearty mix of Pennsylvania flour and toothsome buckwheat malt to improve upon the flavor of a classic flapjack.
In a large bowl, combine 1 1/2 cups of pancake mix with:
- 1 1/4 cups whole milk*
- 1 egg, well beaten
- 2 tbsp butter (melted and cooled) or vegetable oil
Mix wet and dry ingredients until there are no lumps. Let sit for 5 minutes. Pour 1/4 – 1/2 cup batter on a hot greased griddle. Cook on med-high heat (~375˚F) until bubbles form on top. Flip and continue to cook until golden brown.
Package contents makes two batches (~6-8 pancakes per batch). See product nutrition label for ingredients.
*For thicker pancakes, use more mix or use less milk. Low fat milk, non-dairy milk, or water can be used as substitutes.