Winter Buckwheat Pancakes

Dorie Greenspan; perfect belly warmer for cold mornings.

• Ready In: 45 mins
• Yields: 12 five-inch pancakes

Ingredients

• 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

• Toppings

•  maple syrup or  honey or  butter

Directions

1. In a bowl, whisk the flours, baking powder, baking soda, and salt together.
2. In another bowl, whisk the milk, buttermilk, eggs, melted butter, and honey together; blend well.
3. 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).
4. 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.
5. 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°.
6. 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.
7. 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.
8. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
9. Serve with suggested toppings.