Buckwheat Pancakes!

Pancakes! Pancakes! Glorious Pancakes! I almost never make them, but I do love them. I woke up unusually late this morning, so I figured I'd delay the day longer by fixing pancakes. And buckwheat pancakes at that! I found recipe on AllRecipes.com and adapted it to my liking.
I love to make pancakes to suit individual tastes. I made mine with pecans and my friend's with blueberries. I just sprinkle the toppings on top of the pancakes just after pouring the batter on the griddle. Works like a charm.

My pecan buckwheat pancakes with Agave nectar replacing the "maple" syrup. Milk is close by.

Ryan's blueberry pancakes. So simple, healthy, and delicious! Make some for you and your buddies today!

Buckwheat Pancakes

Ingredients:
1 cup buttermilk
1 egg
3 tablespoons butter, melted
3 tablespoons all-purpose flour

3 tablespoons whole wheat flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter

A handful of toppings: berries, nuts, etc.

Directions:
1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Sprinkle desired toppings on top of pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Satisfies the appetites of 3 moderate eaters or 2 big eaters.