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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