Blue cornmeal, ground from a field corn variety with blue kernels, lends a bluish-gray color to these nutritious, nutty-flavored pancakes, light on fat but not on favor.
⅔ cup barley flour
⅔ cup blue cornmeal
⅔ cup buckwheat flour
1teaspoon baking powder
½ teaspoon baking soda
1½ cups buttermilk
2 large eggs, at room temperature
2 tablespoons vegetable oil
1 tablespoon honey
Maple syrup, for topping
Preheat the oven to 200°F. In a medium-size bowl, combine the barley flour, cornmeal, buckwheat flour, baking powder, and baking soda.
In a small bowl, whisk together the buttermilk, eggs, oil, and honey. Pour this mixture into the dry ingredients, stirring to form a smooth batter.
Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
Stir the batter. For each pancake, pour about ¼ cup batter onto the hot griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Transfer the pancakes to warmed serving plates and top each serving with syrup. Makes 10 to 12 pancakes.