I expect everyone has an opinion about pancakes.
Pancakes must be light and fluffy, of course, but they must have character. I don’t make plain white flour/milk pancakes, if I can help it. Every Sunday (right, every Sunday *on which I make pancakes*), I experiment. Spelt, oat, whole wheat, buckwheat; buttermilk, yogurt, kefir, ricotta; orange and thyme; fruit, nuts, coconut; … . Some improvisations are better than others.
This recipe strikes just the right balance. There isn’t much buckwheat and that’s how it should be. Just a little heft, tempered by the tang of cultured milk.
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I used white and whole spelt flours though regular wheat flours would also work. The key here is a small proportion of whole grain and a little buckwheat.
4 Tbsps butter
1 1/2 cups (175 g) white spelt flour
1/2 cup (75 g) whole spelt flour
2 heap Tbsps buckwheat flour
2 Tbsps sugar
1 tsp salt
2 tsps baking powder
1 tsp baking soda
2 eggs
2 1/2 cups (600 ml) cultured buttermilk
Coconut oil for the pan (I use coconut oil to cook pancakes. It works perfectly because it doesn’t burn.)
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Melt the butter and let cool to room temperature.
Into a large bowl, sift the flours together with the sugar, salt, baking powder, and baking soda.
In another, smaller bowl, beat the eggs well with the fork before adding just 2 cups (500ml) of the buttermilk and finally the melted butter. (Add the rest of the buttermilk only if the batter is too thick.)
Pour the wet ingredients into the flour mixture, and mix swiftly, just enough to combine completely (a few bumps are nothing to worry about, it is important not to overstir the batter).
Grease griddle (non-stick pan) and place over high heat. Once the griddle is hot, pour little puddles of batter (the size is entirely up to you, but keep in mind that they will expand quite a bit), reduce heat to medium, and stay close, checking constantly until you start noticing bubbles popping up. Turn over the pancakes with a wide spatula and, within barely a minute, the pancake is ready. To make more pancakes, repeat process, adding a little oil every time to make sure they don’t stick.
The pancakes can be kept in a covered pan in a 250°F (120°C) oven for a little while if you want to make all the pancakes first and serve them at once.
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