1 cup buckwheat flour
1 cup wheat flour
2 heaping teaspoons baking powder
1 1/2 cup milk
extra eggs at hand
Mix dry indredients with milk in a bowl. Add milk 1/2 cup at a time to get
pancake consistency. Make pancakes the size of a ham slice but not too big
because the buckwheat pancakes do not turn well. After you have turned
them place cheese slice on top, then ham slice on top. Over this break an
egg and let that cook a minute. Turn again so egg will cook some more.
Fold this over and serve on a plate with another cheese slice on top. We
like a Tablespoon or so of our favorite sweet preserves, apricot,
blackberry or whatever over this.
You will have left over
batter. Pour this into a container and refrigerate. During the day the
gluten in the batter will cause it to change to a batter that work well to
cover onion rings. These batter covered onion rings you can drop in hot
fat to deep fry. I try to have this regularly because the onion has a
mineral that is good for the body as far as colds go.