Gluten Free Buttermilk Buckwheat Pancakes

• 23 cup brown sugar
• 2 tablespoons shortening
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 tablespoons canola oil
• 2 large eggs
• 1 cup buckwheat flour
• 2 cups gluten-free flour
• 12 teaspoon xanthan gum
• 12 teaspoon salt
• 2 tablespoons baking powder
• 2 teaspoons cinnamon
• 2 cups buttermilk

1. Sift together dry ingredients.
2. In a mixer, cream together brown sugar, butter, shortening.
3. Add eggs one at a time making sure they are incorporated fully.
4. Whip in canola oil, vanilla.
5. Add dry ingredients in parts alternating with buttermilk.
6. Mix fully scraping down sides and bottom of bowl as needed.
7. If necessary, add a little milk to get the consistency of cake batter.
8. Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
9. Cook until bubbles form and stay on the top, then flip.
10. Cook until done.

brown sugar, shortening, unsalted butter, vanilla, canola oil, eggs, buckwheat flour, flour, xanthan gum, salt, baking powder, cinnamon, buttermilk

Taken from www.food.com/recipe/gluten-free-buttermilk-buckwheat-pancakes-119118 (may not work)