Winter Buckwheat PancakesFebruary 11, 2010 at 5:07 pm | Posted in breakfast things, pancakes & waffles | 16 Comments
Yesterday was the messiest, snowiest, slushiest day New York City has seen all winter. A yucky day outside makes for the perfect day to hibernate inside (luckily, I usually have Wednesdays off from work)…and the perfect day to make homemade pancakes! Ummm….have I told you that I love pancakes? I may have mentioned it a few times, right?
I’ve been noticing a lot of buckwheaty recipes lately, so I picked up a bag of buckwheat flour at the shop the other day. I put it to quick work in my first batch of buckwheat pancakes. Normally when I think of buckwheat pancakes, I imagine little yeast-risen blini with caviar or smoked salmon, but these guys are more in-line with buttermilk breakfast pancakes. The buckwheat flour gives them an earthy color and slighty nutty taste. These pancakes are hearty and delicious, and just the thing to make you feel cozy on a snowy day.
P.S.: My friend Lauren and I met up with Dorie Greenspan at her pop-up CookieBar today. She is nicer that I even imagined her to be, and her cookies are damn good, too! I was so excited that I forgot to tell her I’d made (and devoured) these pancakes…the recipe is hers!
Winter Buckwheat Pancakes– makes 4 servings (about 12 pancakes)
from a recipe in Pancakes: From Morning to Midnight by Dorie Greenspan
Steph’s note: You can reduce the butter in the recipe (I used 3T) if you’d like. The recipe halves wonderfully if you are just feeding two.
3/4 c buckwheat flour
3/4 c all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
3/4 c milk
3/4 c buttermilk
2 large eggs
4 T unsalted butter, melted
3 T honey
maple syrup or honey and butter, for serving
-In a medium bowl, whisk the flours, baking powder, baking soda and salt together. In another bowl, thoroughly whisk the milk, buttermilk, eggs, melted butter and honey together. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (don’t worry if the batter is a bit lumpy). You will have a thick, dark batter that looks as though powdered coffee has been sprinkled through it; as the batter sits, it will become thicker, stickier and more elastic—that is fine.
-Lightly butter, oil or spray your griddle or skillet; preheat over medium heat or, if using an electric griddle, set to 350°F; if you want to hold the pancakes until serving time, preheat your oven to 200°F.
-Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are brown.
-Serve immediately with suggested toppings, or keep the finished pancakes in the preheated oven while you make the rest of the batch.