Buttermilk Buckwheat Pancakes - eggs

Method

• Mix the wet and dry ingredients separately.
• Melt the butter.
• Add the wet and dry together, with most of the melted butter, and stir until just combined.
• Make apple topping (below.
• ).
• Preheat a large skillet or saute' pan to medium-low.
• Add butter or use spray canola oil.
• I find I prefer to use spray, but that's just me!
• Using a 1/3 cup or ladle, scoop out the batter and pour onto your prepared pan.
• Let the batter move as it will - no reason to try and make it into a circle.
• Gravity and science is amazing!
• When bubbles appear around the inside and edges, it's most likely ready to flip.
• Use a sturdy spatula, large enough for the pancake, and flip.
• Don't you dare think of pressing it down with the spatula.
• Remove that thought, and pretend you didn't think it!
• Let it rise/brown, and then move to an oven-safe plate.
• Keep warm in an oven set to 200F Continue until all batter is used.
• Makes 10-12.
• For the apple toppings:.
• Preheat a saute' pan to medium-high, and add in the butter - swirling it around the pan to cover.
• Toss the apples with cinnamon, and add to the heated pan.
• Saute' until tender - time will depend on the thickness.
• Mine took about 5 minutes or so.
• **A note: You can toss the apples with a little flour and lemon juice prior to sauteing, as this certainly creates a great texture and light sauce**.
• Crush pecans, if you like, and sprinkle on top of pancakes.
• Add apples, maple syrup and serve.