Buckwheat Pancakes with Honey Rum Pecan Sauce

These little guys are somewhere between crepes and pancakes.  The recipe is for crepes though they didn’t spread and thin out like crepes should.  So I kept them tiny like little pancakes.

I’m not sure what inspired the rum with breakfast this morning, but it sure tasted good.  For the sauce I simply mixed 1 part rum to 2 parts honey and heated on the stove for a bit until well combined.

Toast chopped pecans at 350 for about 5 minutes

Recipe inspired here
Ingredients:
1 1/2 cups milk (I used almond milk)
1/2 t salt
2 eggs
1 cup Buckwheat Flour
2 T Butter Melted
Directions;
Put the milk, salt and eggs in a bowl and whisk well for 30 seconds
Add the flour and melted butter
Mix for a minute
Refrigerate for one hour before using
Heat a pan over medium heat
Add about a 1/4 cup of batter at a time
cooking for about 1 minute on each side

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