EASY FLUFFY BUCKWHEAT PANCAKES
Provided by: Adam and Joanne Gallagher
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Makes 10 pancakes
|1 cup (120 grams) buckwheat flour|
|1/2 cup (65 grams) all-purpose flour or use an all-purpose gluten-free flour blend|
|1 1/4 cups (295 ml) milk, dairy and non-dairy both will work|
|2 tablespoons fresh lemon juice or white vinegar|
|4 tablespoons unsalted butter, melted, plus more for skillet|
|1 tablespoon sugar|
|3/4 teaspoon baking soda, see notes for substituting baking powder|
|1/2 teaspoon fine sea or table salt|
|1 large egg|
|1 teaspoon vanilla extract|
- Combine the milk and lemon juice, and then set aside for five minutes. This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.
- Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
- Whisk the egg and vanilla into the curdled milk.
- Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.
- Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.
ServingSize 1 pancake, Calories 135, FatContent 6.5g, SaturatedFatContent 3.7g, CholesterolContent 33.9mg, SodiumContent 233mg, CarbohydrateContent 16g, FiberContent 1.4g, SugarContent 3.2g, ProteinContent 3.8g
BUCKWHEAT CHOCOLATE COOKIES RECIPE | BON APPÉTIT
Provided by: Sarah Jampel
Yield: Makes 16–18
|½ cup (1 stick) unsalted butter, cut into 8 equal pieces|
|1 cup (125 g) all-purpose flour|
|½ cup (63 g) buckwheat flour|
|½ tsp. baking powder|
|½ tsp. baking soda|
|1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more|
|6 oz. bittersweet chocolate (65–75% cacao) bars or wafers (disks, pistoles, fèves)|
|⅔ cup (133 g; packed) light brown sugar|
|½ cup (100 g) granulated sugar|
|1 large egg|
|2 large egg yolks|
|1 tsp. vanilla extract|
- Heat ½ cup (1 stick) butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes.
- Meanwhile, whisk 1 cup (125 grams) all-purpose flour, ½ cup (63 grams) buckwheat flour, ½ tsp. baking powder, ½ tsp. baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
- Coarsely chop 6 oz. bittersweet chocolate. Set aside a handful of chocolate in a small bowl.
- Scrape butter into a large bowl and add ⅔ cup (133 grams) light brown sugar and ½ cup (100 grams) granulated sugar. Whisk vigorously until butter has been absorbed into the sugar and no big lumps remain, about 30 seconds.
- Add 1 large egg, then 2 large egg yolks, one at a time, whisking until fully combined after each addition. Whisk in 1 tsp. vanilla extract. At this point, your mixture should look much lighter in color and be smooth, almost creamy.
- Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Add chopped chocolate (but not the chocolate you reserved in the small bowl) to batter. Gently mix just to distribute. Cover bowl with an airtight bowl cover, a kitchen towel, or plastic wrap and chill 2 hours. (If you’re crunched for time, 1 hour will do, but cookies will be best after 2.)
- Place racks in upper and lower thirds of oven; preheat to 375°. Using a tablespoon measuring spoon, scoop out scant 2-Tbsp. portions of dough (or, if you have a scoop, this is a leveled-off #30 or a heaping #40) until you have 10 portions divided between 2 parchment-lined baking sheets (you want five per sheet—these will spread a bit!). Roll portions into balls and gently press a piece or 2 of reserved chocolate into each one. It’s okay to cram the chocolate on there—some pieces can even be vertical. Cover and chill any remaining dough.
- Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8–10 minutes. (Pull at 8 if you like your cookies softer and want to guarantee they’re still soft the next day!)
- Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you’re using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to a wire rack and let cool completely. Let baking sheets cool (to do this fast, run them under cold water), then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies.
- Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.