Servings: 14-16 pancakes serving(s)
Prep time: 10 minutes
Total time: 50 minutes
Cooking time: 40 minutes
Enjoy hearty buckwheat flapjacks (another name for pancakes) for your Pancake Tuesday celebration.
When I was growing up, Shrove Tuesday was always a thrill. It was the only time we ever had breakfast for supper and the upside-down-ness of the day made it all the more exciting.
Then when I moved to France in my early 20s the couple I lived with often made crepes for supper. Marie-France, my landlady, would make a huge stack and we’d begin the meal eating them with cheese and Dijon mustard. Halfway through the stack the plate of cheese would be replaced by jars of jam and honey and onto dessert we’d move.
Pancake Tuesday is still a thrill in our house. In the past I have always made Old Black Witch’s Blueberry Pancakes, the recipe I grew up with, but I recently came across a recipe for buckwheat flapjacks with molasses so that’s what I’ll make tonight. The buckwheat flour gives them more of a substantial flavour and they’re not as fluffy as my old recipe so don’t feel as dessert-like.
The recipe is from Deborah Madison’s terrific cookbook, Vegetarian Cooking for Everyone. She serves them with molasses butter, a combination of melted butter and molasses.
I top Buckwheat Flapjacks with a molasses maple syrup, real maple syrup mixed with a little molasses. The combination makes the syrup taste like late-season maple syrup and that’s my favourite.
Be sure to let the batter sit for a few minutes before you start to cook the pancakes. You’ll find this tip and more in The Kitchn’s 10 Pancake Commandments.
Buckwheat Flapjacks with Molasses Maple Syrup Recipe
Makes 14-16 pancakes
- ¾ cup buckwheat flour
- ¾ cup all-purpose flour, spelt flour or whole wheat*
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup Crosby’s Fancy Molasses
- 2 eggs
- 3 Tbsp. oil or melted butter (plus more for the pan)
- 1 ¾ cups buttermilk
- Whisk dry ingredients together in a bowl.
- In another bowl whisk the molasses, eggs, oil, and buttermilk.
- Add wet to dry and combine well.
- Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan.
- Cook until covered with bubbles then flip.
*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.
Molasses Maple Syrup
- 1/3 cup real maple syrup
- 1 Tbsp. Crosby’s Fancy Molasses
Combine in a pitcher and stir well.
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