Buckwheat Pancakes with Oranges and Honey

Ingredients

• Oranges

  Raw, all commercial varieties

  2 large or 368g

• Buttermilk

  Milk, fluid, cultured, lowfat

  3 cup or 735g

• Egg

  Whole, fresh eggs

  1 ½ extra large or 84g

• Canola oil

  ⅓ cup or 73g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Buckwheat flour

  Whole-groat

  1 cup or 120g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Salt

  Table

  ¼ tsp or 2g

• Baking soda

  Leavening agents

  1 tbsp or 14g

• Canola oil

  2 tsp or 9g

• Honey

  12 tsp or 85g

Directions

1. Cut the peel and white pith from the oranges. Slice into 1/2 inch slices and place in bowl. Cover and set aside until needed.
2. Whisk together the buttermilk, eggs, and oil.
3. In another bowl, mix together the two flours, sugar, salt, and baking soda. Pour the dry ingredients into the egg mixture. Stir until the two mixtures are just incorporated.
4. Heat a griddle or large frying pan to medium-hot, and place 1-2 teaspoons of oil in the center of the pan. Let the oil heat and coat the pan before spooning the batter into the frying pan. Spoon or pour the batter into the pan to form a 4-inch diameter pancake.
5. If you have room in the pan, pour additional pancakes. Once bubbles form on the top of the pancakes and collapse, flip them over and cook for about 2 more minutes. Place completed pancakes on a platter or plate and cover until ready to eat. Continue with this process until all of the batter has been made into pancakes.
6. To serve, top with the orange slices and drizzle with honey. Enjoy!

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