We are big lovers of cornmeal pancakes in our family, but the boys were hankering for something closer to traditional wheat ones, so we figured it was time to throw together a batch of buckwheat pancakes.

Yield: 7 large pancakes

Ingredients

• 1 cup (120 g) buckwheat flour
• ½ cup (20 g) masa harina
• ¼ tsp. baking soda
• 2/3 tsp. baking powder
• pinch of salt
• 1 tbsp. maple syrup
• 1 ¼ cup (300 ml) milk
• 1 tbsp. butter, melted
• 3 eggs*

The original recipe called for 1 egg, but I wanted additional egg whites to make the pancakes nice and fluffy. I did add the yolks to the batter, but one needn’t do so.

Method

• Whisk the dry ingredients together in a bowl.

• Mix together the milk, syrup, melted butter, and egg yolk in another bowl.

• Combine the wet and dry ingredients and stir until they are just mixed

• Beat the egg whites until they are stiff but not dry

• Fold the egg whites into the batter until just mixed

• Cook away! We use a cast-iron griddle on medium-high heat

These went down very well indeed, though next time I might alter the mixture to make them more crêpe-like, as requested by one of the lads.