Makes about 8 pancakes
With a blend of corn, rye, and buckwheat, these pancakes are crepe-like and hearty. The structure of the starter keeps them together, while the grains lend a nutty, sweet, and earthy flavor.
INGREDIENTS
DRY
⅓ cup freshly milled, sifted Bloody Butcher cornmeal
⅓ cup freshly milled, sifted rye flour
⅓ cup freshly milled, sifted buckwheat flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
WET
1 cup active culture (here)
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 eggs, room temperature
TOOLS YOU’LL NEED
Small mill or access to freshly milled flour
Measuring cups and spoons
2 medium-size bowls
Flour sifter
Whisk
2 small bowls
Hand blender
Spatula
Butter or bacon fat for the skillet
Skillet
In a medium bowl, sift the cornmeal, rye, and buckwheat flours with the sugar, baking powder, and salt. Set the bowl aside.
In a separate medium bowl, pour in the active starter.
Add the buttermilk and whisk.
Add the vegetable oil, whisk again.
Separate the eggs into the small bowls.
Whisk the yolks into the wet mix.
Whip the egg whites into stiff peaks with the hand blender.
Pour half of the wet mix into the dry ingredients.
Fold together gently.
Pour the remaining wet mix into the dry and fold just till combined. Do not beat the mixture into a smooth batter; lumps are okay.
Fold the egg whites into the batter in thirds.
Grease and heat a skillet over medium-high heat.
Pour ⅓ cup for each pancake onto the hot and ready greased skillet.
Flip when bubbles rise and pop over half of the pancake, about 2 minutes.
Finish cooking for another 2 minutes or until the pancakes are crispy on the edges and golden brown.
Regrease the skillet as needed.
Serve hot.