Buckwheat pancakes

• 1 cup buckwheat flour1 1/2 teaspoons white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups buttermilk

• 1 large egg, beaten
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsalted butter, or as needed

1. Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
2. Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
3. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

HOMEMADE BUTTERMILK

• 1 cup milk

• 1 tablespoon lemon juice

Stir milk and lemon juice together in a bowl; let sit for 5 minutes.