Why don’t I make pancakes more often? Every time I make them, I ask myself that question, but for some reason I hardly ever do it. I currently have far too many kinds of flour languishing in my cupboards, so I’m trying to make new things with all of them. Buckwheat pancakes aren’t exactly new because I grew up eating them, but I’m not sure that I’ve ever made them myself.
These are soft and have great buckwheat flavor (which took some getting used to when I was little) that is PERFECT with maple syrup. This recipe makes a lot — about 10 6″ pancakes — but Mike and I had no problem finishing them all after our race this morning. I’m really hoping I can stick to this Sunday morning pancake trend because I forget how much better it makes the whole day!
1 1/2 cups buckwheat flour
1/2 cup whole wheat pastry flour
1 tsp baking soda
1 tsp salt
2 tbsp sugar
2 cups buttermilk
3 tbsp melted butter
Whisk together the flours, baking soda, salt, and sugar. In a separate bowl, gently beat the eggs with the buttermilk. Pour the buttermilk mixture into the dry ingredients and mix gently. Drizzle in the melted butter and stir to combine.
Heat a griddle until a drop of water sizzles immediately on contact. Spray with nonstick spray or brush with a little melted butter. Pour on enough batter to make a 6″ pancake. Cook until the top is covered with bubbles, then flip and cook for another few minutes. Serve warm with maple syrup.