Weekend breakfast: Buckwheat Hotcakes

[shadowspar]

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.

Comments

[shadowspar]

Proportions for when I'm scaling this down to feed just one of the kids (scaled down to ¼):

• 2 tbsp AP flour
• 1 tbsp WW flour
• 2 tbsp buckwheat flour
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt (or omit)
• ½ "egg" (or one small, conceivably)
• ⅜ cup buttermilk
• ½ tbsp brown sugar (or molasses)