Lulu Jane's Buckwheat Pancakes -

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Lulu Jane's Buckwheat Pancakes

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By Linda Everett and Richard Perry

Posted July 23rd, 2007

This article is reprinted with permission from Retro Breakfast: Memorable Meals Morning, Noon, or Night (Retro Series), by Linda Everett, (2004, Collectors Press)

Retro Breakfast: Memorable Meals Morning, Noon, or Night (Retro Series)

Servings:	7
Author Notes:	If you're a lover of breakfasts, especially the kind you get at classic 50s type diners and truckstops, then this book will be right up your alley. You'll start your morning rights from here on out with these easy to make recipes for breakfasts (of course, there's nothing to stop you from eating breakfast for lunch or dinner as well).
Ingredients:	2 cups buckwheat flour 3/4 cups all-purpose flour 1 teaspoon salt 2 cups buttermilk 1 teaspoon baking soda 1 tablespoon water 2 to 4 teaspoons buttermilk
Instructions:	In a medium bowl, mix together the buckwheat flour, all-purpose flour, salt and buttermilk. Let this batter sit overnight in the refrigerator. Dissolve the baking soda in water and add to batter right before cooking. Add a small amount of buttermilk to batter so it will pour off spoon onto griddle. Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface (see photo). Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve hot.