Buckwheat Pancakes

01Method

1. 1

   Warm a griddle, cast iron skillet, or non-stick pan over medium heat. Have it ready before you mix the batter.

2. 2

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, salt, and baking soda. In a separate bowl, beat the egg and combine it with half the buttermilk, then stir in the melted butter. Pour the egg mixture into the dry ingredients, then gradually incorporate more buttermilk until the batter is thick yet pourable — you may not need it all. Stir just until combined; a few lumps are perfectly fine, do not overmix.

3. 3

   Lightly coat the hot pan with vegetable oil, spreading it with a paper towel. Ladle batter onto the surface to roughly 4–5 inches in diameter. Lower the heat to medium-low and let the pancake cook for 2 to 3 minutes on the first side.

4. 4

   Watch for bubbles forming across the surface; once they appear at the center, flip the pancake and cook for another 1 to 2 minutes until golden brown.

5. 5

   Transfer finished pancakes to a rack in a low oven to keep warm, or stack them on a plate covered with a towel. Apply a fresh coat of oil to the pan between batches. Serve with butter and maple syrup.