When I find a recipe I love, I become a bit obsessed. It occasionally feels as though a journey has come to a resting point through many trials and errors. I am currently stuck on this buttermilk pancake recipe. The pancake recipe first made it’s appearance through this spelt variation. Since then, I’ve been working on a solid gluten-free counterpart and I think this is it.
On occasion I’ll run across buckwheat pancakes on a breakfast menu and I’m usually disappointed. From what I can tell, the buckwheat flour is there in name but not in flavor. Usually it taste as though the buckwheat is only a couple tablespoons in the entire recipe. Not here. These buckwheat pancakes showcase the nutty, bold flavor of buckwheat and use the oat flour and starch as an aid for fluffier pancakes.
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