Prep 15 mins
Cook 30 mins
Dorie Greenspan; perfect belly warmer for cold mornings.
- 3⁄4 cup buckwheat flour
- 3⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 3⁄4 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 3 tablespoons honey
- maple syrup or honey or butter
- In a bowl, whisk the flours, baking powder, baking soda, and salt together.
- In another bowl, whisk the milk, buttermilk, eggs, melted butter, and honey together; blend well.
- Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (don’t worry if the batter is a bit lumpy).
- You will have a thick, dark batter that looks as though powdered coffee has been sprinkled through it; as the batter sits, it will become thicker, stickier, and more elastic—that is fine.
- Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat or, if using an electric griddle, set to 350°; if you want to hold the pancakes until serving time, preheat your oven to 200°.
- Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve with suggested toppings.