Buckwheat Pancakes {Recipe}

In an effort to eat healthier this year, I'm experimenting with a lot of different unorthodox ingredients, like buckwheat flour. Traditionally, Russians eat a lot of buckwheat but growing up I absolutely hated this grain. Now, however I have grown to appreciate its delicate taste and learn to make it in a lot of interesting ways. I bring to you a very healthy, filling and absolutely delicious recipe for pancakes. Make these on your day off or for a family brunch and you can skip making the eggs because these are very filling.

INGREDIENTS

vegetable oil for coating the pan

1/2 cup buckwheat flour

1/2 cup all-purpose flour (I make these 100% buckwheat without putting all-purpose flour but they have a lot stronger taste)

2 Tbsp sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

3 Tbsp unsalted butter, melted

1 egg 

1 cups buttermilk (or whole milk)

METHOD

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. In Pour 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 (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Stir only until everything is combined. Do not over mix. A few lumps are fine.

3 Put a small amount (a half teaspoon) of vegetable oil 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 (DO NOT speed up the cooking time by increasing the heat as the pancakes will burn very fast) 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.

Recipe adopted from here