I bought some whole grain buckwheat flour at my local health food store about a month ago. It has been waiting in my freezer for the perfect recipe. I have never had buckwheat flour in anything before so I wasn't sure what to expect. This morning I was craving a good hearty breakfast. I was flipping through Whole Grain Baking, when I ran across this recipe. The orange butter and maple syrup was hard to overlook.
I mixed up the batter, whipped up the butter, and started cooking them. Medium heat on my oven was perfect. I learned that 3 1/4 cup pancakes fit perfectly in my 12-inch nonstick skillet. As I finished each batch I placed them on a wire cooling rack in my oven. With the oven on the warm setting they kept great.
For the sake of the picture taking I thought about pouring over my maple syrup, but truthfully I am a dipper. That way every bite has the perfect amount. The texture of these pancakes is exactly how a perfect pancake should be. They cooked up nice and high, but were completely cooked through. The taste, yum... The buckwheat just lends a slightly nutty/grassy flavor. Very subtle. I like them way better than boring white pancakes. The difference though would not be off-putting at all to a person who prefers white pancakes. They are definitely the upgraded version.
1 cup (4 1/2 ounces) whole buckwheat flour
3/4 cup (3 1/8 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (1 1/2 ounces) molasses
2 cups (16 ounces) buttermilk
1 tablespoon butter, melted
Combine the flours, baking powder, baking soda, and salt in a medium bowl. In a smaller bowl, beat the egg lightly with the molasses. Whisk in the buttermilk and the melted butter. 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 moistened.
Heat a non-stick griddle or skillet. When the surface of your pan is hot enough that a drop of water sputters across it, spoon the batter onto the hot surface, 1/4 cupful at a time. Let the pancakes cook on the first side until bubbles begin to form around the edges, 2-3 minutes. You may need to adjust the heat to get the pancakes to cook through without scorching the surface or being too pale. When the cakes are just beginning to set, flip them and let them finish cooking on the other side, until there golden brown, about 1 minute. Serve immediately with orange butter and maple syrup.
1/2 cup (1 stick, 4 ounces) unsalted butter
2 tablespoons packed light brown sugar
zest of one orange
2 tablespoons orange juice
Beat the butter with the brown sugar until its soft and creamy. Beat in the zest and juice until light. Serve with warm pancakes.
I only made a half recipe of the butter. It was plenty. I also used bottled orange juice (Simply Orange), so I didn't have any zest to use.