This recipe I got from McCall’s Homebaked Breads cookbook circa 1965. I love this recipe and it is very versatile. You can switch around the flours to whatever you want. I suggest if you do not like buckwheat flour or if you’ve never had it before that you use less buckwheat and more gluten free flour mix. My kids call these chocolate pancakes. . . and we sometimes add blueberries or on the rare occasion chocolate chips!
1/2 cup all purpose gluten free flour blend
1/2 cup buckwheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons granulated sugar(I use demarara)
1 teaspoon brown sugar
1/2 cup buttermilk
2 Tb melted butter(can omit and not hurt the flapjacks)
In large bowl whisk the eggs until light and fluffy(about 2 minutes)—start griddle or skillet heating at this point.
Into the eggs, sift the flour, baking powder, salt, and granulated sugar. Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until combined; do not overbeat!
Use 1/4 cup of batter for each flapjack. Cook until bubbles form on surface and edges become dry. Flip and cook until underside is nicely browned as well.
Serve with pure maple syrup for a yummy treat.
I should add that I always multiply this by 4 for my family! We love these pancakes. You can use 1 cup all purpose flour blend instead of the 1/2 and 1/2 or sub in another flour type of your choice. Enjoy.