Breakfast: Buckwheat Flapjacks

Delicious fluffy buckwheat pancakes.

Serves: 6


  • 1/2 cup Pocono Buckwheat Flour
  • 1/4 tsp. apple pie or pumpkin pie spice mix
  • 1/3 cup fresh blueberries (optional)
  • 1/2 tsp. baking powder
  • 1 large egg
  • 1/2 cup water
  • 2 tsp. sugar
  • 2 tsp. salt
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • Light flavored oil


  1. In a small bowl, combine flour, spice, baking powder, and optional fruit. Mix thoroughly with whisk.
  2. In medium bowl, add egg, water, sugar, salt, and extracts.
  3. With mixer, beat on medium speed for one minute into think foam.
  4. Turn speed to low; quickly sprinkle in dry ingredients bit by bit until combined into thick foamy batter.
  5. Turn heat to medium; set 10-inch skillet oh heat. Drizzle in 2 tsp. light oil.
  6. When oil is heated pour 1/4 cupful of batter into skillet. Leave batter mounded.
  7. Flip when edge is brown and crisp; fry other side golden.
  8. Reapply oil and repeat. Serve immediately.