Buckwheat Pancakes

Combine buckwheat flour, whole wheat flour, and baking powder in a large mixing bowl, whisking together to distribute the leavening agent evenly.

In a separate bowl, whisk together the beaten egg, water, unsweetened applesauce, and vanilla extract until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy rather than smooth.

Heat a griddle or large skillet over medium-high heat and lightly oil the surface, then allow it to become hot but not smoking.

Pour approximately ¼ cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart to allow for spreading.

Cook the pancakes for 2-3 minutes until the edges appear dry and small bubbles form across the surface, indicating the bottom is set.

Flip each pancake carefully and cook the second side for 1-2 minutes until golden brown and cooked through.

Transfer the cooked pancakes to a warm plate and repeat with the remaining batter until all pancakes are cooked.

Serve the buckwheat pancakes warm with traditional Eastern European toppings such as sour cream, honey, or berry compote.