This savory pancakes are a wonderful base for the Creamed Oysters and Ham.
- 1 cup buckwheat flour
- 1 cup sifted all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup clarified butter
In a mixing bowl, sift together all of the dry ingredients. In another bowl, lightly beat the eggs and mix in the buttermilk and then ¼ cup of the butter. Fold the egg mixture into the dry ingredients and blend well. Cook the cakes on a well-buttered griddle.
Pour a little of the remaining clarified butter over each pancake and portion the Creamed Oysters and Ham over the stacks.
Nutritional information is based on a serving size of 1 pancake, and uses 2 tablespoons of butter to grease the griddle.