Fluffy Buckwheat Pancakes

Ingredients

• 3/4 cup buckwheat flour
• 3/4 cup all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk (or dairy free alternative)
• 2 eggs
• 3 tablespoons butter, melted
• 10 fresh strawberries, or about 2 cups frozen
• 1 tbsp honey

Directions

1. In a large bowl, sift together the flours, baking powder, salt and sugar.
2. Make a well in the center and pour in the milk, eggs and melted butter.
3. Mix until smooth.
4. Heat a lightly oiled griddle or frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Brown on both sides and serve hot with syrup or honey and fresh or de thawed strawberries.
7. It s possible to prepare batter the night before and refrigerate it covered overnight.