Buckwheat Baked Pancake
from Roxana Jullapat’s Mother Grains, Makes 1 pancake, serves 1-2 people
1⁄4 cup (40 g) buckwheat flour
1⁄4 cup (35 g) all purpose flour
1 tbs granulated sugar
3⁄4 tsp baking powder
1⁄2 tsp kosher salt
1⁄2 c (120 ml) buttermilk (or sub 1⁄4 plain yogurt and 1⁄4 milk)
1 large egg
1⁄2 tsp vanilla (optional in my opinion)
3 tbs unsalted butter, melted and cooled slightly, plus more for frying and serving
Preheat the oven to 375 degrees. Sift the flours, sugar, baking powder, baking soda and salt into a mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and vanilla if using. Pour the liquid into the dry ingredients, slowly whisking from the center out to draw the dry ingredients into the liquids. Add the melted butter and whisk to combine.
Melt 1⁄2 tbs butter in a 6 or 7 inch nonstick skillet over medium high heat. Using a rubber spatula pour all of the batter into the pan, gently spreading it over the entire surface. When the mixture starts to bubble around the edges, after a minute or two, transfer the pan to the oven. Bake for 7-10 minutes. While the pancake bakes, I like to pull a bag of summer berries from the freezer and simmer them to make a quick compote.
Carefully flip onto a plate, dust with powdered sugar and cut into slices, (or enjoy by yourself)! I like to top my slice with yogurt, berries, and maple syrup.
For a cornmeal variation, replace the buckwheat with 40 g of cornmeal and add 2 extra tbs of All Purpose flour.