Did that get your attention???

Pancakes are a rare treat in our house, but the morning after the West Fulton Turkey Supper, we pulled out all the stops in celebration.  And while it is historically understood ’round these parts that buckwheat makes the BEST pancakes (and hey!  It’s gluten free!), it has long been forgotten that pastured pork lard in the batter (as well as on the griddle) is what gives them the staying power to keep you from getting hungry a few hours later. It also gives them an amazing texture, and fills them with extra vitamin D…not a bad thing for this time of the year.

 

Serves 4

1 3/4 cups pure buckwheat flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, whisked

2 cups buttermilk

2 ounces lard, melted and cooled, plus extra (unmelted) for greasing the skillet

 

 

Heat the griddle to medium-high.  Mix dry ingredients together in a large bowl.  Add the eggs, buttermilk and lard and stir well.    Test to see if the griddle is hot enough by sprinkling a few drops of water on it.  If the droplets sizzle and bounce, you’re ready to begin.  Grease it with lard, pour on approximately a quarter cup of batter and allow it to bake until bubbles form and the edges start to dry.  Turn and cook the other side about a minute longer.  Proceed with the rest of the batter, taking care to grease with more lard generously and often 😉

Serve topped with butter and maple syrup.