A delightful twist on classic pancakes, incorporating a blend of flours for a wholesome and flavorful breakfast treat.
Combine the all-purpose, buckwheat, and whole wheat flours with the sugar and baking powder in a mixing bowl.
Whisking the dry ingredients thoroughly ensures even distribution of the baking powder, leading to evenly risen pancakes.
In another bowl, beat the egg lightly, then stir in the milk and oil until well combined.
Make sure the wet ingredients are at room temperature for a smoother batter.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the pancakes fluffy.
A few lumps in the batter are fine; they will disappear during cooking.
Heat a non-stick skillet over medium heat and lightly grease it. Pour batter onto the skillet to form pancakes of your desired size.
Wait for bubbles to form on the surface of the pancakes before flipping them for even cooking.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Warm the syrup slightly before serving for an extra touch of comfort.
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