Buckwheat pancakes, or Something New




Pancakes. Who doesn't love them? Hot, steaming, right off the griddle, doused in syrup and butter. What could be more delicious? 
Still on my Molly Wizenberg kick I made her buckwheat pancakes. Mostly because I had never had buckwheat. And also because I wanted to try something new. 
I love trying cooking new things. It's probably a bit of a reaction to my parents. I've grown up on three things, rice, beans, and homemade bread. In that order. With some homemade salsa thrown in. I've been pretty darn spoiled by it actually my mom makes some MEAN beans and rice, and what ever you try and tell me, there's ain't nothin' that can compare to homemade bread still warm from the oven. 
But even with food as delicious as this after a while... It get a little tedious. Especially if you eat it every day. That's why I like to try new things, and I know that, if they fail I'll always have my safety foods, rice, beans and homemade bread. 
So make these buckwheat pancakes, for something a little out of the ordinary. 
2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup plus 2 tablespoons milk
1 large egg, separated
2 tablespoons (1 ounce) unsalted butter, melted and cooled slightly 

In a large bowl, whisk together the flours, sugar, salt, baking powder and soda. 

Pour the buttermilk and milk into a medium bowl. Whisk the egg white into the milk mixture. In a small bowl use a fork to beat the yolk with the melted butter. Whisk the yolk mixture into the milk mixture. Pour the wet ingredients into the dry ingredients all at once, and whisk until combined. Do not overmix. The batter will be somewhat thick. 


Meanwhile heat a large nonstick skillet or griddle over medium-high heat. Brush the skill with oil. 


Ladle batter in scant 1/4 cupfuls into the skillet, taking care not to crowd them. When the underside of the pancakes is nicely browned and the top starts to bubble and looks set around the edges, 2 to 3 minutes, flip them. Cook until the second side has browned. 1 to 2 minutes more. 


Serve warm, with syrup and and fruit and whipped cream and butter. Lots of butter.