Buckwheat Pancakes

These pancakes are great for a special breakfast served with bacon, banana and maple syrup (and a glass of bubbly if you are celebrating). They make a thick pancake, which is great for mopping up the maple syrup. Use the Buckwheat Bread Mix. Do not follow the instructions on the packet.

1 c Buckwheat Bread Mix
1 egg
1 Tbs oil
¾ c water or milk

Beat together the eggs, oil and water. Add to the bread mix. You may need to add extra water to get the mixture to the right consistency. You want the consistency to be that of thick cream. Heat a pancake pan or small frying pan, grease with a little butter or oil, and grease between each pancake. Pour in just enough batter to cover the base of the pan. Cook until golden on underside. Release with a knife around the edges. Flip or turn and cook the other side. Stack pancakes as you cook. Serve with your favourite topping – lemon juice and sugar; jam; bacon banana and maple syrup; fresh fruit and maple syrup; Nutella; anything you like.

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