Guys, I have to tell you that I seriously considered not posting this week. We’ve got lots of events coming up (not the least of which is Thanksgiving!!), and I’m starting to feel a bit overwhelmed. Still, I also thought that you guys deserve at least a small post. So here it is!
A couple of weeks ago, my hubby and I got to have a sit down Saturday breakfast for the first time in quite a while. (It’s hard to have a sit down breakfast when your night-shift-working husband doesn’t wake up until at least 2 in the afternoon.) I decided to try a basic buckwheat pancake recipe that I’ve had my eye on for a while. Though there’s nothing fancy about them, I thought they had a really nice flavor. The hubby thought they were a bit dry (What? That’s just a reason to drown them in syrup!), but by the time he finished them, he had to admit they were good. (He’s kind of a food traditionalist and would’ve preferred plain or oatmeal pancakes.) I think they’re great on their own, but you could also play with all sorts of spices and add-ins. All in all, a nice warm recipe for a delicious fall breakfast.
Buckwheat Pancakes (from Riley Madel)
1 c. buckwheat flour
1 c. all-purpose flour
3 tbsp. sugar
1/2 tsp. salt
2 tsp. baking soda
3 tbsp. melted butter
2 c. buttermilk
- Heat a nonstick skillet over medium heat. In a large bowl, whisk together the flours, sugar, salt, and baking soda. Stir in the melted butter. In a measuring cup, beat the eggs, then stir in the buttermilk. Stir the egg mix into the pancake mix. You can add more buttermilk if necessary, to reach your preferred pancake consistency.
- Add a bit of oil to the skillet, then ladle in the batter 1/4 c. at a time. Reduce the heat to medium-low and let the pancakes cook 2-3 minutes per side, til bubbles appear on top. Flip and cook 1-2 more minutes or til browned.
Tell me, have you started planning your Thanksgiving menu yet?