Buckwheat Pancakes

I had leftover buckwheat after making the blinis for the baby shower a few weeks ago so I decided to make buckwheat pancakes.  Buckwheat is actually not a grain- it is a fruit seed, related to rubarb and sorrel.  It also has many health benefits as you can see from this Recipes for Health Article from the New York Times.  Unfortunately I think the health benefits may be negated when you drench the pancakes in syrup…

As I cooked these pancakes, I put them in a 200 degree oven.  This way they stay warm and everybody gets to eat breakfast together! This is important when you are the chef because  otherwise you will end up eating pancakes by yourself by the time you finish feeding everyone else.  And that can be lonely.

Buckwheat Pancakes
makes 4-6 servings
¾  cup buckwheat flour
¾  cup white flour
1 ½  teaspoons baking powder
½  teaspoon baking soda
¼  teaspoon salt
1 cup buttermilk
¾  cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
Blueberries or other fresh fruit (optional)
Rolled oats (optional)

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.   I didn’t add any this time but I love putting oats in buckwheat pancakes.  I highly recommend it.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure- add whatever berries you want. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes.