Sometimes you just want pancakes for breakfast. Especially when it's mid-September and the air suddenly turns crisp and you fling open every window to greet the morning breeze.
But not just any pancakes. Buckwheat pancakes. With buttermilk. And applesauce. Yes.
So here it is... our breakfast recipe for happy mornings on the (suburban) farm... with commentary...
Buttermilk Buckwheat Pancakes
1 cup buckwheat flour
(why not grind your own?)
1 tsp. baking powder
1 tsp. baking soda
2 Tblspn. sugar
(local raw honey would be a sweet substitute)
1/2 tsp. salt
1 egg, beaten
(hopefully a lovely, farm-fresh egg from a happy hen)
1 cup buttermilk
(from an ice cold glass bottle would be nice)
3 - 4 Tblspn. applesauce
(homemade with only a kiss of honey and no sugar
from delicious Virginia apples and canned in vintage blue Ball jars)
1 Tblspn. melted butter, cooled
(homemade butter is luscious)
Preheat the griddle or large skillet to medium - medium high, or about 375 degrees if electric. Lightly grease the pan. When you think the pan is preheated, add a few droplets of water onto the hot pan... if the droplets sizzle and then fade away, your pan is ready!
Mix all the dry ingredients in a large (4-cup) measuring cup. Add in the egg, buttermilk, applesauce, and butter; mix until well incorporated. Pour desired amount of batter onto preheated pan. Let cook over medium heat until the edges appear dry and bubbles start to form and pop on the surface. Turn the pancake and continue cooking until done. (Should take a minute or two per side, depending on the thickness of your pancake.)
Yield (here at Flannel Jammies Farm, where we like 'em big and fat): 6 - 7 pancakes
Serve with butter, maple syrup or honey, and maybe a light sprinkling of cinnamon, alongside a nice cup of tea.
Sit down with family, give thanks, and enjoy!