# Ingredient List:
→ Dry Ingredients
01 - 1 cup buckwheat flour
02 - 1 tablespoon cornstarch (optional, for increased crispiness)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 large egg
06 - 1 1/4 cups milk (dairy or non-dairy)
07 - 2 tablespoons melted butter or neutral oil
08 - 1 teaspoon honey or maple syrup (optional, for mild sweetness)
→ For Frying
09 - Oil or clarified butter, as needed for cooking
# Directions:
01 - In a large mixing bowl, whisk together buckwheat flour, cornstarch, baking powder, and salt until thoroughly blended.
02 - In a separate bowl, beat the egg, then incorporate the milk, melted butter or oil, and honey or maple syrup. Mix until uniform.
03 - Pour the wet mixture into the dry ingredients. Whisk until a smooth, pourable batter forms. Allow the batter to rest for 5 minutes.
04 - Place a non-stick skillet or griddle over medium heat and apply a thin layer of oil or clarified butter to coat.
05 - Pour approximately 1/4 cup of batter onto the hot surface for each pancake. Cook 2 to 3 minutes, or until edges appear set and bubbles form. Flip and cook an additional 1 to 2 minutes until golden and crisp.
06 - Repeat with the remaining batter, adding oil as necessary for crispiness. Serve hot with preferred sweet or savory toppings.
