buckwheat pancakes

One of the many reasons I love my roommates is that we all agree pancakes and champagne are a perfectly acceptable Sunday night dinner.  Fantastic right?!  I know, I’m a lucky girl.  A couple Saturday nights ago I had aspirations of being a overachiever and waking up early Sunday morning to make these pancakes even though I had to be downtown Seattle at 9:30.  No problem I thought.  I can make that happen.  Wrong.  It didn’t happen.  Toast happened instead…and therefore pancakes happened for dinner.

It’s not like I’ve never had these pancakes before.  The thing is I’ve been craving them for over a month now but apparently buckwheat pancakes and I haven’t been on the same page.  I’ve either not had the time or not had all the ingredients on hand when I have had the time.  Then there was a recent Sunday where I went out to breakfast with some friends and ordered a big plate of said pancakes.  Now I should mention it was somewhat of a miracle I was able to get out of bed and make it to the restaurant Sunday morning being that I’d been drinking almost all day Saturday.  I was feeling pretty proud of myself that I could be a little hungover and still function as a somewhat normal person.  My pride was quickly crushed when my food came and things started to go downhill.  I was only a couple bites deep when a wave of nausea hit me hard.  Real hard.  I ate a tiny sliver of the pancakes and sadly the rest went to waste.  Who did I think I was anyway…a girl in my early twenties who can go out, get drunk and then wake up the next morning and run around without skipping a beat?  Lesson learned!  Probably not though.

Buckwheat Pancakes (makes 8-10 pancakes)

adapted from Molly Wizenberg’s A Homemade Life 

 

Buckwheat flour is often found in the natural foods section of the grocery store.  It’s light brown in color and gives the pancakes a nice hearty, earthy taste.  And yet they’re still very light and fluffy in texture.  They. Are. Fantastic.

• 2/3 cup unbleached all-purpose flour
• 1/3 cup buckwheat flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/4 cup plus 2 tablespoons milk
• 1 large egg
• 2 tablespoons vegetable oil, plus additional for brushing the pan
• maple syrup, for serving

In a large bowl, whisk together the flours, sugar, salt, baking powder and baking soda.

Pour the buttermilk and milk into a small bowl.  Whisk in the egg and oil.  Pour the wet ingredients into the dry ingredients and whisk until just combined.  Do not over mix.

Heat a large non-stick pan or griddle over medium-high heat.  Brush the pan with oil.  Ladle 1/4 cupfuls into the pan.  Cook for 2-3 minutes until the underside of the pancakes are browned then flip them and cook for 1-2 minutes on the other side.  Re-oil the pan and repeat with more batter.  If you find that the pancakes are browning too quickly, turn down the heat to medium.

Serve warm, with maple syrup.

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