Buckwheat Buttermilk Pancackes

I've decided to start a food blog more out of laziness than anything else.  I'm always talking about food to people and usually end up promising to bring them some kind of recipe.  Now I can just say, "It's on my blog.  Here's the address."  No more copying things, writing things, trying to remember to bring things, etc. It's all here!  Viola!  Well...eventually it will all be here.  I started with the pancakes because I owe this one to two people.  Majority wins!

I don't remember where I came across this recipe, except for the fact that it was on the internet.  I found it that glorious year I kicked all refined sugar out of my diet.  Ok, it wasn't a full year...10 months at best.  Ten beautiful months full of clean eating and natural sweeteners.  I felt great!

But alas, Halloween came and that one piece of candy I was going to have turned into years of that one piece of candy.  Over...and over...and over again.  Perhaps one day I'll get myself together and fully commit to a life sans refined sugar.  But for now, a few healthy recipes here and there will have to suffice.

This is a great basic recipe.  Feel free to add whatever fruit you like.  The most unexpectedly delicious batch was when I added some fresh apricots I needed to use up and orange extract.  Wow!  I'd make it again, but I don't ever think to buy apricots.  Those just happened to show up at my door in this organic produce box deal I was having delivered once a week.

I use an electric griddle so I can cook more at once.  My griddle holds 6 to 8 pancakes at a time depending on the size.  I recommend getting one if you don't already have one.  They're great for heating up tortillas too.

Buckwheat Buttermilk Pancakes

3/4 C buckwheat flour

3/4 C all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 C milk

3/4 C buttermilk

2 Lg eggs

4 T unsalted butter (melted)

3 T honey

1 tsp vanilla extract (optional)

Whisk together the first five ingredients in a medium to large bowl.  Then slowly add the other ingredients one at a time preferably, stirring after each addition.  If you dump all the wet ingredients in at once and then stir, you're more likely to end up with clumps in the batter.  That's why I say one at a time.  I learned the hard way and would like to save you the irritation and disappointment.  

One cup of berries will suffice if you're going the berry route.  I've also made them with fresh bananas (1 or 2 will do) and walnuts.  Our absolute fav around here is the pumpkin version.

For pumpkin pancakes:

Follow the recipe above but add the following

1/2 to 3/4 C pumpkin puree

1/4 tsp pumpkin pie spice

1/4 tsp cinnamon

Josh likes to add an extra egg to his batter.  He also likes to experiment with the extracts.  I'm not too crazy about rum extract in my blueberry pancakes.  But I wouldn't know that if he hadn't been playing mad scientist, so there.  Maybe you'll enjoy that combo?  Go for it...no judgement here.  If we're low on milk we sometimes use yogurt.  There are plenty of substitutes you can do for this recipe.  I love it's versatility.  Just make sure you have plenty of pure maple syrup to pour over them once they're done.

Pour them on your griddle in circles 4 or 5" in diameter.  Once they bubble and the bubbles pop and leave holes, it's time to flip 'em.  When both sides are dark brown, they're done.  I usually put my griddle on about 375 degrees.

Enjoy!

Oh!  Don't people put what they're listening to on these things?  

I've been listening to a few things:
Brown Eyes  by Young Jessie
Down in Mexico by The Coasters

Oh Well by Fleetwood Mac

I guess it's kind of an oldie-but-goodie kind of day.