Buckwheat Pancakes with Maple-Nut Syrup

This is a light-textured buckwheat flour pancake that will have a wide appeal at breakfast. Serve these pancakes with warm Maple-Nut Syrup and cold cranberry juice, or for a lavish brunch during the holidays seme them with imported chestnuts in syrup. Transform them into a sophisticated dinner: Top stacks of pancakes with sour cream or crème fraîche along with cold caviar, smoked salmon, or smoked trout, and wash it all down with cold champagne. The secret to the excellent flavor of these pancakes is a small amount of musky buckwheat flour. For even lighter pancakes, separate the eggs and fold in the stiffly beaten egg whites last.

 

Makes sixteen 4-inch pancakes

 

1¾	cups unbleached all-purpose flour
¼	cup dark buckwheat flour
2	tablespoons rolled oats
1	teaspoon baking powder
1	teaspoon baking soda
	Grated zest of 1 orange
¼	teaspoon salt
1½	cups buttermilk
4	large eggs
3	tablespoons unsalted butter, melted
	Maple-Nut Syrup (optional), following

1. Combine the flours, rolled oats, baking powder, baking soda, zest, and salt in a mixing bowl. In another bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk and egg mixture to the dry ingredients, stirring just until combined. Do not overmix; the batter will have small lumps. Let the batter rest at room temperature for 15 minutes.
2. Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, and lightly grease. Using a ¼-cup measure or a large spoon as a scoop for each pancake, pour the batter onto the griddle. Cook until bubbles form on the surface, the edges are dry, and the bottom is golden brown, about 2 minutes. Turn once, cooking the opposite side until golden, about 1 minute. The second side will take half the amount of time to cook as the first side does. Serve the pancakes immediately or keep them warm in a 200°F oven until ready to serve. Accompany with warm MapleNut Syrup, if desired.

Maple-Nut Syrup

Makes about 1 cup syrup

 

¾	cup pure maple syrup
½	cup pecans, toasted lightly and chopped
2	tablespoons unsalted butter
	Splash of vanilla extract

In a small saucepan or microwave-proof bowl, combine all the ingredients. Heat over low heat or warm on full power in a microwave oven until the butter is melted and the nuts are warmed. Stir to incorporate the butter, if needed. Serve immediately.

Variations: Blueberry Buckwheat Pancakes

Add 2 cups fresh or unsweetened, frozen blueberries, unthawed, to the batter in Step 1. Mix and cook as directed.

Banana Buckwheat Pancakes

Add 1 cup chopped or mashed fresh banana to the batter in Step 1. Mix and cook as directed.