Buckwheat Pancakes
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
- 1 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- Safflower oil, for griddling
- Pure maple syrup, for serving
- Step 1
In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.
- Step 2
Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.
