It’s almost without fail that every Sunday morning I whip up a giant breakfast for my troops. It’s our one day of normalcy in our hectic lives and we all sit around our little breakfast table and enjoy a meal together before we head out for the day.
Also without fail is a jug of milk on the table. My kids enjoy a cold glass with their meals and as a mom, I encourage it because it’s not only high in protein, but is packed with nutrients that help me and my family lead a strong healthy lifestyle.
One of our favorite breakfast items is Buckwheat Hoe Cakes. Even the kids gobble them up! These hoe cakes are light and airy and pair well with freshly sliced banana and a drizzle (or a geyser) of syrup. My kids love them and I hope you will too.
Buckwheat Hoe Cakes with Fresh Banana
Yield 4 servings
- 3/4 cup buckwheat flour
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3 tablespoons butter, melted
- 2 cups milk
- 2 bananas, sliced
- cooking spray
- In a large bowl add the buckwheat and all-purpose flours, sugar, baking soda, and salt. Whisk to combine. In a medium bowl add the milk, egg, and butter and whisk to combine. Add the wet ingredients to the dry ingredients and whisk to combine.
- Heat a large skillet over medium-high heat and spray with cooking spray. Add 1/2 cup of the pancake mixture and cook until bubbly and dry around the edges, flip and cook for 30-60 seconds more. Repeat with remaining batter.
- Top each serving with some banana slices and serve with your syrup topping of choice.
Sometimes less really is more. When you choose natural milk, you’re getting nine essential nutrients packed into a few natural ingredients. To learn more about what Washington dairy families are doing to keep your milk pure, fresh and local, visit akeyingredient.com. You can also follow along at Facebook at http://Facebook.com/DairyFarmersofWashington.