Buttermilk Buckwheat Pancakes

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 3 large eggs
• 2 cups buttermilk
• 1 -1 1/2 teaspoon vanilla
• 1 cup unbleached all-purpose flour
• 1 cup buckwheat flour
• 4 tablespoons turbinado sugar (plain is fine, or honey might work well)
• 1 teaspoon cinnamon, add as much as you like
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1/4 cup melted butter
• 1 large apple, of your choice sliced thin (i used fuji,)
• 1 teaspoon butter
• cinnamon
• sugar (optional)

Recipe

• 1 mix the wet and dry ingredients separately. melt the butter. add the wet and dry together, with most of the melted butter, and stir until just combined. make apple topping (below.).
• 2 preheat a large skillet or saute' pan to medium-low. add butter or use spray canola oil. i find i prefer to use spray, but that's just me! using a 1/3 cup or ladle, scoop out the batter and pour onto your prepared pan. let the batter move as it will - no reason to try and make it into a circle. gravity and science is amazing! when bubbles appear around the inside and edges, it's most likely ready to flip. use a sturdy spatula, large enough for the pancake, and flip. don't you dare think of pressing it down with the spatula. remove that thought, and pretend you didn't think it! let it rise/brown, and then move to an oven-safe plate. keep warm in an oven set to 200°f continue until all batter is used. makes 10-12.
• 3 for the apple toppings:.
• 4 preheat a saute' pan to medium-high, and add in the butter - swirling it around the pan to cover. toss the apples with cinnamon, and add to the heated pan. saute' until tender - time will depend on the thickness. mine took about 5 minutes or so. **a note: you can toss the apples with a little flour and lemon juice prior to sauteing, as this certainly creates a great texture and light sauce**.
• 5 crush pecans, if you like, and sprinkle on top of pancakes. add apples, maple syrup and serve.