Warren Brown's Buckwheat Pancakes 14.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jan 23, 2013

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
Ingredients
  • 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

Directions

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.

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Recipe Source

Adapted from "CakeLove in the Morning," by Warren Brown (Stewart, Tabori & Chang, 2012).

Tested by Jane Touzalin.

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Email questions to the Food Section at food@washpost.com.