1.5 cups buckwheat pancake mix
1.5 - 2 cups milk
1 or 2 eggs
1 TBS melted butter or vegetable oil
1 tsp Moroccan Preserved Meyer Lemon Paste (more to taste). The lemon 'sours' the milk for lightness.
1 TBS sugar for sweetness, optional
Preheat griddle to the point where a water drop will dance! (about 400°F) Light buttering will reduce sticking and improve color.
In a mixing bowl combine pancake mix with milk. Add 1 or 2 eggs, butter and preserved lemon. Do not over-beat!
Pan fry ¼ cup portions of batter turning when air bubbles break. Pancake will be golden brown.
Serves 4 to 5.
Adapted from the Homestead Mills recipe for Northern Lites Wild Rice Pancake Mix.