Buckwheat Flap Jacks

• 1 cup buckwheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 medium egg
• 1-3/4 cups milk

Get out a large bowl. Measure in the flour, baking powder and salt. Use a fork or whisk to evenly distribute the baking powder and salt. Add the egg and milk. Stir and stir until the mixture is smooth. Now, heat a little oil in a large skillet or griddle. When the pan is almost smoking hot pour in 1/4 cup of batter. If your pan is large you can make several flap jacks at once. Allow the flap jack to cook on the bottom until it is lightly browned. The top should appear somewhat bubbly and dry around the edges. Flip the flap jack and brown the remaining side. Transfer the flap jack to a plate and serve immediately with maple syrup and applesauce. These are just about the best breakfast I can think of. They are hearty, old-fashioned and good.