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1 c. buckwheat flour
1 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs, beaten
1 Tbsp. honey
1 Tbsp. oil
2 c. fresh milk

Sift the buckwheat flour (it tends to be lumpy) and stir
the other dry ingredients in lightly with a fork. Add the
milk, beaten egg and oil and mix briefly. Cook the pancakes on
a hot, lightly oiled griddle. These pancakes take a bit longer
to cook than most, so wait until bubbles appear all over the
surface before turning them. Makes 18 four-inch pancakes.

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