Recipe Background
These buckwheat pancakes offer a grounding, rustic charm with a hint of Parisian peace.
The first time I made buckwheat pancakes, I was deep into a transitional phase. I had just moved to Paris, eager to embrace a quieter life after years in the corporate whirlwind. Paris, with its vibrant markets, introduced me to an endless array of ingredients but buckwheat was an immediate standout. Its nutty fragrance and rustic hues resonated with my search for simplicity and grounding. I remember wandering around the local marché trying to decipher the labels with my budding French skills.
One chilly morning, still jet-lagged, I decided to experiment with breakfast in my tiny, character-packed kitchen. My pantry was limited, but a lone bag of buckwheat flour stood resolute beside a bottle of vanilla extract. I anxiously whisked the flour, sugar, and baking essentials—delighted by the earthly aroma rising from the bowl. As the butter danced across the hot griddle, I dropped thick dollops of batter and marveled as bubbles formed like tiny boiling cauldrons. A quick flip revealed that perfect golden hue. The process was a soothing ballet, a reminder of life’s simplicity amid chaos.
Allowing the batter to rest was the real game-changer; it's like letting a good story breathe before telling it around the table. The pancakes carried this moment of Parisian peace, a whisper of vanilla, and the faint tang of buttermilk. Every bite took me back to that old apartment with its charming creaks and a view of passerby cafes bustling with Parisian life.
Ingredients
- 1 cup buckwheat flour
- 1 1/2 teaspoons white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Directions
- In a medium bowl, whisk together the buckwheat flour, the sugar, the baking powder, the baking soda, and the salt.
- In a large bowl, beat together the buttermilk, the egg, and the vanilla.
- Pour the flour mixture into the buttermilk mixture and whisk until the batter is thick and smooth.
- Allow the batter to rest until bubbles form and the batter relaxes, about 5 minutes.
- Melt the butter on a griddle over medium heat.
- Drop the batter in large spoonfuls onto the griddle and cook until bubbles form and the edges of the pancakes appear dry, about 3-4 minutes.
- Flip the pancakes and cook until browned on the other side, about 2-3 minutes.
- Repeat with the remaining batter.
- Serve.
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