Buckwheat Pancakes

I have eaten many a buckwheat pancake and this is my new favourite recipe. It uses a combination of buckwheat, all-purpose and whole wheat flours, takes no time to whip up, and is seriously satisfying breakfast material. Seriously, I alliterate things I like.

This recipe also ingeniously combats buckwheat flour's tendency to make everything turn gray-ish. The secret? Molasses. A tiny amount of molasses in place of sugar serves as both a sweetener and a colouring agent to make these pancakes look golden and appetizing.
I ate these with sauteed caramelized apples and walnuts , because i could. mmm breakfast.....

Buckwheat Pancakes
Makes: about 12 pancakes
Dairy Time: 1/2 hour

• 1/2 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1-1/2 cups buttermilk
• 2 tablespoons fancy molasses

1. Sift together the flours, baking powder, soda, and salt. In a separate bowl, lightly whisk the eggs. Stir in the buttermilk and molasses. Combine the wet and dry ingredients, ad gently mix until smooth batter forms, the batter will be thick.
2. Cook pancakes on a hot buttered griddle, using 1/3 cup batter per pancake. Pour batter by 1/3 cup measure onto hot griddle, and let cook until small bubbles appear on top. Flip pancakes and cook for 2-3 minutes on second side. Serve immediately with maple syrup.

Adapted from: Rebar Modern Food Cookbook