Buckwheat Pancakes

1 cup buckwheat flour
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
1 tablespoon honey
1 tablespoon cooking oil
2 cups. 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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