Written By Gary Hynes Dessert / Recipes Apr 6, 2011 Buckwheat Pancakes SHARE VIA: Facebook Twitter PinterestFrom A Homemade Life by Molly Wizenberg, published by Simon and Schuster, 2009IntroductionThis recipe uses an unconventional mixing trick that I learned from Cook’s Illustrated. Rather than adding the melted butter directly to the wet ingredients, you first mix it with the egg yolk. It does require an extra bowl, but it helps the butter to better incorporate into the batter, making for a more even-textured pancake. These pancakes are great on their own, but they’re even better with some fruit. Slices of banana are always nice. Or you could try blueberries, raspberries, or blackberries, either fresh or frozen, 4 to 5 per pancake. You don’t even have to thaw them before adding them to the pancakes; the heat of the pan takes care of that. Whatever you use, let the pancakes cook on their first side, undisturbed, for about 1 minute before you add any fruit. That gives them time to puff and begin to set. Ingredients⅔ cup unbleached all-purpose flour⅓ cup buckwheat flour2 tsp. sugar½ tsp. salt½ tsp. baking powder¼ tsp. baking soda¾ cup buttermilk¼ cup plus 2 Tbsp. milk (preferably not low-fat or nonfat)1 large egg, separated2 Tbsp. (1 ounce) unsalted butter, melted and cooled slightlyVegetable oil, for brushing the griddleFresh or frozen fruit, such as bananas or berries (optional)Pure maple syrup, for servingMethodIn a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. Pour the buttermilk and milk into a medium bowl. (A 2-cup Pyrex measuring cup also works well; you can measure right into it.) Whisk the egg white into the milk mixture. In a small bowl, use a fork to beat the yolk with the melted butter. Whisk the yolk mixture into the milk mixture. Pour the wet ingredients into the dry ingredients all at once, and whisk until just combined. Do not overmix. The batter will be somewhat thick. Meanwhile, heat a large nonstick skillet or griddle over medium-high heat. Brush the skillet with oil. To make sure it’s hot enough, wet your fingers and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready to go. Ladle the batter in scant ¼ cupfuls into the skillet, taking care not to crowd them. After 1 minute, add fruit, if desired (see headnote). When the undersides of the pancakes are nicely browned and the tops start to bubble and look set around the edges (about 2 to 3 minutes), flip them. Cook until the second sides have browned, 1 to 2 minutes more. Re-oil the skillet and repeat with more batter. If you find that the pancakes are browning too quickly in subsequent batches, dial the heat back to medium. Serve warm, with maple syrup.Yield 8 to 10 pancakesDessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Dessert / Main course / Recipes September 23, 2015 Sweet and Savoury Galettes: Free-Form Rustic Tarts If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from ... Read More Dessert / Kitchen Tools July 31, 2015 Must-Have: Cherry Clafoutis (French Custard Cake) Every summer during my early 20’s, I’d head to the Okanagan’s Similkameen Valley to pick cherries. The valley is classified as semi-desert land ... Read More Comments are closed.