- 8 tablespoons buckwheat flour
- 8 tablespoons rice flour
- pinch of salt
- 1 egg
- 1 1/4 s milk substitute
- 2/3 tablespoon oil
In medium bowl, sift together flours and salt. Add egg and milk substitute; beat well. Let stand 30 minutes.
Place about 2/3 tablespoon oil in medium skillet. Heat until oil just begins to smoke. Quickly pour in enough batter to coat base of skillet thinly; tilt pan to make sure batter coats skillet evenly. Let pancake set and brown underneath. Turn pancake over with spatula and cook other side. Makes 4 pancakes.
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