Buckwheat Pepper Crisps

• 3/4 cup all-purpose flour
• 1/4 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 large egg at room temperature for 30 minutes
• 1 cup whole milk at room temperature
• Vegetable-oil cooking spray (or use nonstick baking sheets)

1. Preheat oven to 350F.
2. Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
3. Blend butter, egg, and milk in a blender until combined.
4. Add flour mixture and blend just until smooth.
5. Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray.
6. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.
7. Bake first batch in middle of oven until golden in spots, 8 to 10 minutes.
8. Immediately transfer crisps with a thin metal spatula to a rack to cool.
9. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time.
10. (Cool baking sheets between batches.)

flour, buckwheat flour, sugar, baking powder, salt, black pepper, unsalted butter, egg, milk, vegetableoil cooking spray

Taken from www.epicurious.com/recipes/food/views/buckwheat-pepper-crisps-107398 (may not work)