Lemon Buckwheat Pancakes

Need

1½ cups buckwheat pancake mix 

1½ - 2 cups milk 

1 or 2 eggs 

1 TBS melted butter or vegetable oil 

1 tsp If & When Moroccan Preserved Meyer Lemon Paste (more to taste). The lemon 'sours' the milk for lightness.

1 TBS sugar for sweetness, optional

Do

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.