Buckwheat Hoe Cakes with Fresh Banana
Yield 4 servings
Ingredients
- 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
Instructions
- 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.
Courses Breakfast
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2014/09/buckwheat-hoe-cakes.html