Reminded by something or other here, I went and bought some buckwheat flour and GF flour, and made buckwheat pancakes this morning I haven't made pancakes in years. Historically, I manage to both burn them and undercook the center. This time, they turned out golden brown on both sides, cooked in the middle, and super tasty. Kind of crazy thick, so next time, I'll use more liquid for the batter
Just a thought about this thread as a testimony to Pugski and a Higher Level. I started a thread just like this on the other forum and got a fair amount of RUDE answers so I guess we are thinking on a higher level and giving serious answers. THANKS
Missing the ligonberries.Pancaces (the american way) with maple syrup and a big blueberry/strawberry smoothie. Big cup of tea.
I dialed in the buckwheat pancakes this Sunday, really tasty - but I can't imagine taking that much time on a ski morning. Maybe I need a bigger skillet? Like a full sized restaurant one?
A simple griddle that fits over two burner is the way to go.