- Vegetable oil for coating the pan
- 1 cup buckwheat flour
- 1 cup all-purpose flour (can sub with buckwheat flour for a 100% buckwheat pancake if you wish)
- 3 Tbsp sugar
- 1/2 teaspoon salt
- 2 teaspoon baking soda
- 3 Tbsp unsalted butter, melted
- 2 eggs
- 2 cups (475 ml) buttermilk
1 Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
2 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. Pour in the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter. Stir only until everything is combined. Do not overmix. A few lumps are fine.
3 Put a small amount (a half teaspoon) of vegetable oil (or butter) on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
4 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter, maple syrup, honey, fruit, james...enjoy!
Yield: Makes 14 to 15 4-inch pancakes, serves 2-3.