Just your original package recipe, but we will be using 100% buckwheat flour. Yes, it's the buckwheat pancake. Enjoy the yummy, gluten-free pancake that has a high fiber and has a slightly nutty taste.
Beat the egg and sugar in a bowl, add milk and mix together.You can use milk, low fat milk, soy milk, or buttermilk (in your preference).
Mix buckwheat flour, salt, and baking powder in a strainer. Sift the mixture in the beaten egg mixture.
Whisk the mixture well.
Preheat the skillet in a medium to low heat and spread it with ½ Tbsp of butter. The pancake batter should make 8 pancakes, so spoon the batter into the heated skillet of about ¼ cup.
Cook for about 2 to 3 minutes or until it forms small bubbles on the surface. After that, flip to the opposite side and cook for another 1 to 2 minutes or until golden brown.
Set the cooked pancake aside with a spatula and repeat the process with the remaining batter. Add more batter when needed.
Serve the cooked pancakes immediately. Every serving will have 2 pancakes. Top with butter and maple syrup (or any toppings in your preference).