These pancakes will work whether you made your kasha plain like rice, or with broth onions, mushrooms and butter. In other words, the pancake is a perfect place to dump your leftovers. This works equally well with wild rice, barley, etc.
I served them with sour cream, and a composed salad of salmon, vegetables, and a killer horseradish cream sauce.
You Will Need:
1 cup plain flour
1 tablespoon baking powder
1/4-1/2 teaspoon salt (depending on the saltiness of your prepared kasha)
3 large eggs
1 cup milk
1 1/2 cups cooked kasha
Combine the flour, baking powder, and salt in a large bowl. Beat the milk and eggs together lightly. Beat the milk and eggs into the dry ingredients. Stir in the kasha.
Heat your griddle, and butter as needed (My cast iron pan is so well seasoned it rarely needs butter for pancakes).
Make the pancakes small, as they tend to run. Cook until the tops are drying and bubbles are breaking on the surface. Turn, cook about half that time on the opposite side.
You should get 15-20 small pancakes from this batter.