📖 Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour (if using), baking powder, sugar, and salt. Make sure there aren't any lumps, especially in the baking powder, for a smooth batter.
2. In a separate bowl, whisk together the milk, melted butter (or oil), egg, and vanilla extract. The mixture should look slightly emulsified; this helps create a tender pancake.
3. Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in tough pancakes, and nobody wants that. This is where your pancake batter should have some personality – not perfectly smooth, but just right.
4. Heat a lightly oiled griddle or large frying pan over medium heat. To test if the pan is ready, flick a few drops of water onto the surface; if they sizzle and evaporate quickly, it’s good to go. The temperature is key to achieving that golden-brown color.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave enough space between each pancake so they don't run into each other. Watch for bubbles to form on the surface and the edges to look set, about 2-3 minutes.
6. Flip the pancakes with a spatula and cook for another 2-3 minutes on the other side, or until golden brown. They should spring back slightly when touched. If they're sticking, the pan might not be hot enough, or you might need a bit more oil.
7. Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more oil to the griddle as needed. Don't overcrowd the griddle; cooking in batches ensures each pancake is cooked evenly.
8. Serve the buckwheat pancakes immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. Feel free to get creative with toppings, think about adding nutella or a drizzle of honey!