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Pop-Up Buckwheat Pancakes

breakfast

2 cups all-purpose flour
1 cup buckwheat flour
1/4 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
3 cups milk
3 tablespoons butter; melted
2 teaspoons vanilla

These pancakes can be frozen so that they're ready for warming on busy mornings. In bowl, stir together all-purpose and buckwheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, butter and vanilla; pour over dry ingredients and stir just until moistened. Heat large nonstick skillet or griddle over medium heat. Using 1/4 cup batter for each pancake, drop batter into skillet; cook for about 2 minutes or until bottoms are golden and bubbles break on top but do not fill in. Turn and cook for 1 minute longer or until bottoms are golden brown. (Make-ahead: Let cool, layer between waxed paper and - Freeze in airtight container for up to 2 weeks; reheat in toaster, toaster oven or oven.)

Contributor: Canadian Living - January, 1999

Yield: 24 pancakes

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