When CakeLove founder Warren Brown was a little boy, his father made pancakes for the family on Sunday mornings. There were several recipes, but this one stayed on Brown's mind.
Buckwheat pancakes can be a little harsh and earthy, but these are made mostly with whole-wheat flour, which keeps them kid-friendly.
Servings: 14 Based on 4-inch pancakes
- 1 cup plus 2 tablespoons lowfat or whole milk, or soy milk, at room temperature
- 4 to 6 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 large egg, at room temperature
- 1 cup whole-wheat flour, sifted
- 1/2 cup buckwheat flour
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons superfine sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter or vegetable oil, or as needed
Preheat the oven to 275 degrees, if desired, to keep the finished pancakes warm; have ready a heat-resistant plate.
Combine the milk and lemon juice in a medium bowl and let it sit for 5 minutes. Add the vanilla, if using, and the egg, whisking gently to combine.
Whisk together the flours, oats, sugar, baking powder, baking soda and salt in a large bowl.
Gently fold the liquid ingredients into the flour mixture, but don't fully combine them. Let the mixture sit for 3 to 5 minutes; it will thicken.
Meanwhile, heat a large skillet or griddle over medium heat. Once the surface is hot, add 1 teaspoon of the butter or vegetable oil.
Give the batter one last stir to combine. For each pancake, pour a scant 1/4 cup of batter onto the pan or griddle, spacing the cakes so they do not touch. Cook for 2 to 4 minutes, until the bottoms are browned and the edges appear dry. Turn the pancakes over and cook for 1 minute. Repeat to cook all of the pancakes, adding butter or oil to the pan as needed.
Either serve immediately or transfer the pancakes to the heat-resistant plate and place them in the oven to keep warm while you cook more pancakes. Serve with the pancake topping(s) of your choice.
Adapted from "CakeLove in the Morning," by Warren Brown (Stewart, Tabori & Chang, 2012).
Tested by Jane Touzalin.
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