When I was a kid, weekend pancakes were my father’s domain. We all begged for the first batch to come off the griddle, fought over any “Daddy Goofs” (imperfect circle? two conjoined pancakes? Daddy Goofs!). Pancakes and food on the grill are the only things I can remember him ever making, despite the fact that he’d taught my mother everything she knew about cooking (or so legend has it).
But those pancakes were enough to firmly establish him as king of the kitchen come Sunday morning. I suspect it drove my mother crazy, even as she relished that tiny little respite from the rigors of cooking for seven nonstop eaters (come ON, we were growing).
In my own kitchen, my husband makes no pretense of cooking, or of wanting to learn. I make the pancakes every possible weekend morning, though I like to think there are no Mommy Goofs (because clearly I’m more like my perfectionist mother than my, um, not perfectionist dad). But I’m not wedded to any one recipe–I switch it up as new ones enter my radar.
This weekend’s version comes from Aimée Wimbush-Bourque’s new cookbook, Brown Eggs and Jam Jars. Aimée has been wowing us for years with her engaging blog, Simple Bites. Her book features similarly lush photos, charming stories of her rural-ish urban life in Montreal, and recipes that make me want to drop everything and feed my family Big Batch Bolognese, Lemon Oregano Roast Chicken, and Maple Marshmallows (um, I really only want to feed me those beauties). Fluffy despite their nutty nature, these Buttermilk Buckwheat Pancakes will warm you on a winter weekend and go like, well, you know. Nothing “goof” about that.
On weekend mornings I can’t flip these pancakes fast enough for my children, especially when paired with our own maple syrup. Fortunately, they are substantial enough to keep all of us going until lunchtime. I stock a bag of organic buckwheat flour in my freezer exclusively for this recipe, where it stays fresh. It provides a nutty flavor, but doesn’t weigh down the pancakes.
Brown Eggs and Jam Jars
Family Recipes from the Kitchen of Simple Bites
by Aimée Wimbush-Bourque
Photographs by Tim and Angela Chin
- 1 cup buckwheat flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 tablespoon pure maple syrup
- 2 large eggs
- 2¼ cups buttermilk
- Preheat the oven to 150F or the ‘Warm’ setting.
- Whisk together flours, baking powder, baking soda, cinnamon and salt in a medium bowl.
- In a large bowl, whisk together melted butter, maple syrup and eggs, then add the buttermilk. Dump the dry ingredients into wet ingredients and beat until just combined. Do not over mix.
- Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil. Spoon batter onto griddle ⅓ cup at a time. Cook 1½ minutes, then flip, and cook until golden brown, about 1 more minute.
- Remove pancakes from the griddle and place them in a baking tin lined with a clean tea towel. Cover pancakes and place in oven to keep warm while you fry the remainder of the batter. Serve pancakes hot with softened butter and pure maple syrup.