Buckwheat Pancakes

These take a bit more time and effort, but well worth it.  Believed to be brought to the New World by Dutch settlers, they have almost vanished in today's fast paced world.  But with the renewed interest in cooking with grains, they are making a comeback.  Try these.  I make them from time to time and enjoy them.

Night before ingredients

1 1/4 cups milk, warm, but not hot

1 teaspoon active dry yeast

1 cup buckwheat flour

1/2 cup unbleached all purpose flour

2 tablespoons stone ground cornmeal

2 teaspoons brown sugar

1/2 teaspoon salt

Morning ingredients

1 large egg, separated

1/2 teaspoon baking soda

about 1/4 cup water

1 tablespoon unsalted butter, melted

vegetable oil

unsalted butter, softened

real maple syrup

The night before, pour the warm milk into a medium bowl, preferably one with a pouring spout.  Stir in the yeast and set the bowl aside briefly until the mixture begins to bubble.  Stir in both flours, the cornmeal, brown sugar, and salt.  Cover the bowl with a dish towel and refrigerate overnight.

The next morning, let the batter sit at room temperature for 15 to 30 minutes.  Beat the egg white in an electric mixer bowl until soft peaks form.  Set aside.

Add the egg yolk and baking soda to the batter and stir well; stir in enough water to make it pourable.  Add the melted butter and stir until butter disappears.  Fold in the beaten egg white into the batter until no white streaks remain.

In a cast iron skillet or griddle, wipe with a thin coat of oil.  Heat over medium heat until sprinkled water bounces on the surface of the skillet.  Pour or spoon the batter onto the skillet.  It should sizzle and hiss.

Flip the pancakes just once after 1 to 2 minutes when the top surface is covered with bubbles.  (The bubbles will be fewer and larger for buckwheat pancakes than regular pancakes).  

Serve immediately with melted butter and maple syrup.