A Homemade Life: Buckwheat Pancakes

Father's Day is quickly approaching.  And with the new baby, Thatboy has decided that all he really wants for Father's Day is a trip to the Original Pancake House for breakfast.  The man is nothing if not predictable.  In fact, I had told Thatkid weeks ago we'd be taking Thatdad for breakfast there on Father's Day.  Of course, now Thatkid asks every morning if we're going out for pancakes yet.

It's funny that Thatkid will grow up associating pancakes with his father, because I have a similar relationship with buckwheat pancakes.  In truth, as I've mentioned before we weren't really a pancake family growing up.  And going out to breakfast was no guarantee that pancakes would make their way off the menu and on to the table.  With one exception.  Thatdad was a huge fan of buckwheat pancakes.  Because of this, buckwheat pancakes always seemed so grown up to me.  They weren't sweet like your typical pancakes, but had more of an earthy flavor, something you had to grow into.

I remember not liking them much as a small child, but appreciating their complexity as I got older.   When I made these buckwheat pancakes from A Homemade Life, I was a little worried in promising Thatkid there would be pancakes in the morning.  What 3 year old likes buckwheat pancakes?  My 3 year old apparently!  Thatkid either has a very advanced palate or just doesn't discriminate when it comes to pancakes because he loved these.  For me, it was nice to bring a bit of Thatdad to the breakfast table.  The only one who wasn't a fan was Thatboy, who doesn't have much of  a taste for buckwheat pancakes whatever their form.  Not all of us are grownups apparently.

Buckwheat Pancakes (From A Homemade Life)

2/3 cup flour

1/3 cup buckwheat flour

2 tsp sugar

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup buttermilk

1/4 cup plus 2 Tbsp milk

1 egg

2 Tbsp butter, melted

1. In a large bowl, whisk together the flours, sugar, salt, baking powder and baking soda.
2. Pour the buttermilk and milk into a medium bowl.
3. Whisk the gg whitesinto the milk mixture.
4. In a small bowl, use a fork to beat the yolk with the melted butter.
5. Whisk the yolk mixture into the milk mixture.
6. Pour the wet ingredients into the dry ingredients and whisk until just combined.
7. Heat a large nonstick skillet over medium-high heat.  Brush the skillet with canola oil.  Ladle the batter in 1/4 cupfuls into the skillet.  Cook for 2-3 minutes, then flip and cook 1-2 minutes on the other side.
8. Re-oil the skillet and repeat with more batter.  Serve warm with maple syrup.