Buckwheat pancakes are quick to make and delicious – perfect for a special weekend brunch!
Adapted from Simply Recipes
Yield: 2-4 servings, depending on how hungry you are
- 1 1/2 cups buckwheat flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons unsalted butter, melted
- 1 egg (optional)
- 2 cups buttermilk OR 2/3 cup plain yogurt+1 1/3 cups milk OR 2 tablespoons white vinegar +enough milk to make 2 cups (let vinegar and milk sit for 5 minutes)
- Vegetable oil, for greasing the pan
- Heat a well-seasoned griddle, cast iron skillet, or nonstick pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
- In a large bowl, stir together buckwheat flour, sugar, salt, and baking soda.
- Pour the melted butter over the dry ingredients and stir in.
- Add the buttermilk OR yogurt+milk OR vinegar+milk. Stir just until everything is combined. Do not over-mix! A few lumps are fine.
- Put a small amount (about 1/2 teaspoon) vegetable oil on the pan or griddle and spread it around with a paper towel to coat.
- Ladle batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low.
- Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Depending on how hot your stove runs, this can happen in 1-3 minutes, so watch for the bubbles and check the edges of the pancake with a spatula to see if it can be flipped. Don’t worry if the bottom is somewhat burnt; it will be nice and crisp.
- Cook for another 1-2 minutes, or until nicely browned. Again, cooking time depends on your stove, so keep checking the bottom.
- Spread more oil on the pan as needed between batches of pancakes.
- Serve warm with butter and/or maple syrup. Lemon curd also tastes good.