Flavour combination that you just can’t beat: light airy pancakes with maple syrup. Pancake Saturday is a tradition in our house and I just love it.
These pancakes are a recipe by Orangette and feature in her book ‘A Homemade Life’. Molly said that buckwheat makes for some of the lightest pancakes she’s ever had and I just knew I had to make them. They most definitely did not disappoint, they were divine. Even more exciting was the arrival of my skillet this week after MONTHS of wanting one. Its first outing was to make these pancakes, a good omen I feel.
Ingredients: (Makes 8-10 pancakes, serves 2 people (or just me))
- 2/3 cup of plain flour
- 1/3 cup of buckwheat flour
- 2 tsps of sugar (I like to use coconut palm sugar)
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 3/4 cup of buttermilk
- 1/4 cup plus 2 tbsp of milk (90ml)
- 30g of butter, melted
- 1 large egg, separated
- Oil for buttering the frying pan
- Pure Maple Syrup for serving, along with any other toppings you might like, I chose bananas this time
- In a large bow mix the flours, sugar, salt,baking soda and baking powder.
- In a second smaller bowl mix the buttermilk, milk and whisk in the egg whites.
- In a third small bowl mix the egg yolks and melted butter.
- Pour both wet mixtures into the large bowl with the dry ingredients and whisk until combined but only just, do no overmix.
- Heat a heavy bottomed pan (I used my new skillet/baby) ensuring it is well oiled, make sure the pan is nice and hot.
- Pour about 1/4 of a cup of mixture onto the pan and tilt the pan to spread it out slightly. The key to pancakes is making sure the the pan is hot but not too hot so that you can cook it all the way through without burning the outside. Flip the pancake after a minute or two to cook the other side.
- Repeat for all the mixture (don’t forget to re-grease the pan), keep the pancakes warm in the oven until they are all cooked.
- Serve with plentiful maple syrup and any other toppings you desire, bacon would be a good choice here.