Hippie Buckwheat Pancake

Using two bowels, one of which is microwave-safe

BOWL 1, the Dry Mix:

½ Cup Hodgson Mill Buckwheat flour
½ tsp baking powder
1 handful dried cherries (pitted!) If using fresh fruit like blueberries or red raspberries, they go in last (see last step below)
Whisk together evenly dry.

BOWL 2, the Wet Mix:

½ Cup soymilk (I use Silk brand, Red Original)
1 Tbsp Miso (Red, barley, ‘mugi’)
1 Tbsp sorghum molasses (not blackstrap) or 1½ Tbsp sugar

Warm soy milk first until hot (Makes miso and molasses dissolve easily).

Combine wet and dry ingredients.

Preheat 12” skillet or non-stick on medium fire with 2 pads of butter coating edges of pan.

Pour in ALL the batter at one time (It's a giant pancake). Add blueberries NOW if desired.

Batter may stick in center. With pancake flipper (metal for skillet or plastic for non-stick) lift cooked
edges enough to scrape the center loose and to allow butter to flow underneath and from all sides.
Loosen until entire pancake moves freely.

Flip only once. Remove from heat. Serve with maple syrup.