Buckwheat Pancakes

1/2 c. flour
3/4 c. buckwheat flour
2 tsp sugar
1 tsp baking powder

1 egg
1 c. milk
1 TBS oil
1 tsp. vanilla

In large mixing bowl, combine flours, sugar & baking powder; make a well in the center.

Combine milk, oil, vanilla & egg, mixing well until light & frothy. Pour into center of flour mixture. Stir until smooth & most lumps have disappeared. Do not over stir.

Set non-stick griddle or electric fry pan to 350, waiting until fully heated before adding batter. Allow batter to "proof" while the griddle heats up.

Pour 1/4 c. batter onto hot griddle, allowing room to spread. Repeat as room allows. Wait until batter forms bubbles that rise to the surface and burst. Gently flip pancakes and allow to brown to a light golden. Flip onto plate.

Reheat in toaster for a quick mid-week breakfast.