Buckwheat Pancakes

Name: Buckwheat Pancakes
Yield: makes 16 to 18 pancakes
Ingredients: 3/4 cup rolled oats; 1/2 cup wheat germ; 1 1/4 cups buckwheat flour; 1/3 cup cornmeal; 4 teaspoons baking soda; 4 teaspoons baking powder; 3/4 teaspoon kosher salt; 3 extra-large eggs; 2 1/2 cups milk; 1 1/4 cups sour cream; 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes

December 14, 2011

The agreeably assertive flavor of buckwheat flour, the nuttiness of wheat germ, and the pleasantly chewy texture of rolled oats combine to make these pancakes hearty and full-bodied. They’re really a meal on their own, though nobody would complain if you were to offer Venison Sausages (page 185) or thickly cut Maple-Glazed Bacon (page 177) alongside.

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