Savory Moments: Buckwheat pancakes

September 23, 2011

Buckwheat pancakes

As the weather begins to cool and the leaves are starting to have hints of orange and yellow, I fear I am getting back into "pancake mode" on Sunday mornings. You would think that I would have run out of pancake ideas by now, but that doesn't seem to be the case. It's OK though, I mean, that's what Sunday mornings are for - leisurely coffee and a big breakfast.

Buckwheat is not wheat at all and also does not contain any gluten. It is a seed, not a grain, and has a lot of healthful properties. It has a strong, assertive taste that is very unique. You can make these pancakes with all buckwheat flour, which is great if you can't or don't eat gluten, or you can cut it with some wheat flour (which is what I did). These pancakes are very hearty and when I'm cooking them on a cast iron griddle, the smell makes me think of what it may have been like in "the old days" for some reason. Give these pancakes a try now that the weather is cooling. This recipe should make enough to serve three to four people.

Buckwheat pancakes
1 cup buckwheat flour
1/2 cup white whole wheat flour
3 tablespoons fine unbleached cane sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1 large egg
1-3/4 cups buttermilk
3 tablespoons butter, melted and slightly cooled (plus more butter for cooking)
warmed pure maple syrup, for serving

In a large bowl, whisk together the dry ingredients (buckwheat flour though baking soda).

In a medium bowl, gently beat the egg. Whisk in the buttermilk and butter. Add the wet ingredient to the dry, gently stirring with a wooden spoon until just combined.

Heat a cast iron griddle or other non-stick skillet. When hot, coat with a small amount of butter. Add the batter using a 1/4 cup. When the pancakes begin to bubble, flip them and continue to cook until the other side is golden. Repeat until all batter has been used. Serve hot and top with the warmed maple syrup.