Savory Buckwheat Pancakes - cooking recipe

Ingredients

1 cup buckwheat flour
1/2 cup gluten-free flour
1 tbsp gluten-free baking powder
2 None eggs
2 cups buttermilk
3 tbsp butter, melted
1 medium carrot, peeled and grated
1 medium zucchini, grated
1/2 cup fresh or frozen corn kernels

Preparation

Sift the dry ingredients into large bowl. Gradually whisk in the combined eggs and buttermilk until smooth. Stir in the butter, grated vegetables and corn.
Heat a lightly oiled skillet on medium heat. Pour in 1/3 cup batter and cook until bubbles appear on the surface. Turn the pancake and cook until browned lightly. Repeat with remaining batter to make a total of 10 pancakes.
Serve pancakes topped with spreadable cream cheese and additional corn kernels, if desired.