Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.com
2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup plus 2 Tbsp. milk (preferably not low- or nonfat)
1 large egg, separated
2 Tbsp. unsalted butter, melted and cooled slightly
Vegetable oil or more melted butter, for greasing the griddle
Pure maple syrup, for serving
In a large bowl, whisk together the flours, sugar, salt, baking
powder, and baking soda. Set aside.
Pour the buttermilk and milk into a medium bowl. Whisk the egg white
into the milk mixture. In a small bowl, use a fork to beat the yolk
with the melted butter. Stir the yolk mixture into the milk mixture.
Pour the wet ingredients into dry ingredients all at once, and whisk
until just combined. Do not overmix.
Meanwhile, heat a large skillet or griddle – preferably nonstick or
anodized aluminum – over medium-high heat. Brush the skillet
generously with oil or melted butter. To make sure it’s hot enough,
wet your fingers and sprinkle a few droplets of water onto the pan.
If they sizzle, you’re ready to go.
Ladle the batter in scant 1/4-cupfuls into the skillet, making sure not
to overcrowd. When the bottom side of the pancakes is nicely browned
and the top starts to bubble and look set around the edges, about 2 to
3 minutes, flip the pancakes. Cook until the second side has browned,
about 1 to 2 minutes more.
Re-oil the skillet and repeat for the next batch of pancakes. If you
find that they are browning too quickly in subsequent batches, dial
the heat back to medium.
Serve the pancakes warm, with maple syrup.
Yield: 8-10 pancakes