Buckwheat Pancakes

A friend’s favorite recipe for these hearty pancakes that go well with orange butter and maple syrup.

Ingredients

• 1 cup ( 4 1/2 oz) whole buckwheat flour
• 3/4 cup (3 1/8 oz) unbleached all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 egg
• 2 Tbsp (1 1/2 oz) molasses
• 2 cups (16 oz) buttermilk (sub 1/2 milk & 1/2 orange juice combined)
• 1 Tbsp unsalted butter, melted

Directions

1. Combine the flours, baking powder, baking soda and salt in a medium bowl.
2. In a smaller bowl, beat the egg lightly with the molasses. Whisk in the buttermilk (or substitute) and melted butter.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir the batter swiftly with a few strokes, just until the dry ingredients are thoroughly moistened.
4. Heat a nonstick griddle or a heavy skillet, preferably cast iron. If the surface is not nonstick, brush it lightly with vegetable oil.
5. When the surface of pan is hot enough that a drop of water sputters across it, spoon the batter onto the hot surface, 1/4 cup at a time.
6. Let the pancake cook on the first side until bubbles begin to form around the edges, 2 to 3 minutes. (adjust heat up or down to get pancakes to cook through without scorching the surface or being too pale)
7. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, until golden brown, about 1 minute more.

Serve immediately with orange butter (below) and maple syrup.

Orange Butter: combine

• 1/2 cup unsalted butter (melted)
• 2 Tbsp packed light or dark brown sugar
• Zest of 1 orange
• 2 Tbsp orange juice