Buckwheat Pancakes (Kodo Ko Roti) with Honey and Berries

Ingredients

• 1 cup Buckwheat Flour
• 1/2 cup Rice Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 Egg
• 1 cup Milk (Dairy or Non-Dairy)
• 2 tablespoons Melted Butter or Oil
• 2 tablespoons Honey
• 1 cup Mixed Berries

Instructions

1. 1In a large mixing bowl, combine the 1 cup of buckwheat flour, 1/2 cup of rice flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2In a separate medium mixing bowl, crack the 1 egg. Add the 1 cup of milk and the 2 tablespoons of melted butter or oil. Whisk these wet ingredients together until they are well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain. Do not overmix the batter, as this can make the pancakes tough.
4. 4Place a griddle or a large frying pan over medium heat. Allow it to heat for 2-3 minutes until hot; the surface temperature should be approximately 350°F (175°C) to 375°F (190°C). Lightly brush the surface of the griddle or pan with a small amount of the 2 tablespoons of melted butter or oil.
5. 5Pour 1/4 cup of the pancake batter onto the hot griddle for each pancake, leaving some space between them. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip each pancake using a spatula and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through in the center.
6. 6Transfer the warm pancakes to serving plates. Drizzle the 2 tablespoons of honey evenly over the pancakes and top with the 1 cup of mixed berries before serving.

Substitutions

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