6 Servings 15 min Cook
2 Large (3-1/16" dia) Oranges
3 Cup Buttermilk
1 1/2 Extra large Egg
1/3 Cup Canola Oil
1 1/2 Cup Wheat Flour
1 Cup Buckwheat Flour
2 Tbsp Sugar
1/4 Tsp Salt
1 Tbsp Baking Soda
2 Tsp Canola Oil
12 Tsp Honey
Cut the peel and white pith from the oranges.
Slice into 1/2 inch slices and place in bowl.
Cover and set aside until needed.
Whisk together the buttermilk, eggs, and oil.
In another bowl, mix together the two flours, sugar, salt, and baking soda.
Pour the dry ingredients into the egg mixture.
Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1-2 teaspoons of oil in the center of the pan.
Let the oil heat and coat the pan before spooning the batter into the frying pan.
Spoon or pour the batter into the pan to form a 4-inch diameter pancake.
If you have room in the pan, pour additional pancakes.
Once bubbles form on the top of the pancakes and collapse, flip them over and cook for about 2 more minutes.
Place completed pancakes on a platter or plate and cover until ready to eat.
Continue with this process until all of the batter has been made into pancakes.
To serve, top with the orange slices and drizzle with honey.