This one's become so much of a ritual that I can pretty much recite it by now.
- ½ cup unbleached AP flour
- ¼ cup whole wheat flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (omittable)
- 2 eggs (we use Kingsmill powdered egg replacer in lieu)
- 1½ cups buttermilk (or, using the standard "mock buttermilk" formula, 1½cups milk + 1½tbsp vinegar or lemon juice. soymilk works in this formulation too)
- 2 tbsp fancy molasses (or, if you never have it either, 2 tbsp of dark brown sugar makes a nice sub)
Standard pastry drill: mix dry, mix wet, wet into dry. These turn out a bit denser than garden variety pancakes, so I like to cook them a bit longer at a bit lower temp. They're a great platform for funky stuff like cranberry butter as well as the more traditional maple syrup.