For Sunday breakfast today, we had buckwheat pancakes .... mmmmm!
I just used Arrowhead Mills buckwheat pancake batter, four cups of batter, one cup kefir, three cups milk (plus more milk to thin batter), and four eggs. I stirred with a whisk. I use a ladle to pour the batter right on the oiled simmering plate (or a skillet). Wait until the bubbles on the top start popping and look dryish, then flip.
We had choices for toppings - organic butter, organic ghee, coconut butter, coconut oil, and real maple syrup. I prefer grade B syrup .... yes, not grade A, but grade B!!! Grade B is not only cheaper, it's less refined so has more flavor.
I'm just getting used to this batter, it's a little on the thick side, but if you water it down with more milk, then it lacks flavor. I might try mixing it with the buttermilk variety next week to see how well that works .... and I will give you a report.
We had lattes with our pancakes .... yum!!