Nutty buckwheat has been a breakfast grain since ancient times. Top pancakes with fruit preserves for a rich brunch treat.
Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 1 cup all-purpose flour
- 1⁄2 cup buckwheat flour
- 2 1⁄2 tsp. baking powder
- 3 Tbsp. brown sugar
- 1⁄2 tsp. kosher salt
- 3 large eggs
- 2 Tbsp. canola oil
- 1 1⁄2 cups buttermilk
- In a large bowl, sift together all-purpose flour, buckwheat flour, baking powder, brown sugar, and salt. Set aside.
- In a second bowl whisk together eggs and oil until light and airy, then add buttermilk. Pour wet mixture into dry and mix briefly, just until combined. Set aside to rest 10 minutes.
- Preheat griddle over medium heat. When hot, ladle batter out in half-cup puddles, and cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center.