Apple Buckwheat Pancakes Food

APPLE-BUCKWHEAT PANCAKES

Apple-Buckwheat Pancakes image

Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1 3/4 cups unbleached all-purpose flour
1/4 cup buckwheat flour
2 tablespoons sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
1 1/2 teaspoons fresh lemon juice
2 large eggs
2 tablespoons unsalted butter, melted and cooled
1 teaspoon safflower oil
4 to 5 very thin apple slices
Greek yogurt and maple syrup, for serving

Steps:

In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Sprinkle with sugar, then flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve with Greek yogurt and maple syrup.

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