This is a go-to recipe for when we have guests for brunch at home. This recipe makes regular pancakes for four people (3 or 4 pancakes per person), or enough small ones (blini) to serve as an appetizer with smoked salmon. Serve with back bacon, caramelized onion, grated Gruyere and in-season asparagus, or wilted spinach. Especially nice with chorizo (instead of bacon) and a fresh tomato sauce. Top your pancake stacks with a fried egg to really impress. If you wish to make them gluten free don’t include the all-purpose flour—100 per cent buckwheat pancakes will be slightly more dense and dry. –Chris Hrynyk, Madison’s Grill
| 1 c | buckwheat flour |
| ¼ c | flour |
| 1 t | sugar |
| 1 t | baking powder |
| ¼ t | baking soda |
| pinch | salt |
| 2 | large eggs |
| 1½ c | buttermilk |
Mix all dry ingredients in a bowl. Beat eggs, buttermilk in another bowl.
Add egg mixture to the dry and mix until it comes together into a thick batter. Allow to rest for 10 minutes. Batter will hold overnight in the fridge.
Melt some butter on a griddle or in a well-seasoned cast iron frying pan over medium heat.
Using a large spoon drop batter into the pan and cook until bubbles form on top. Flip and cook until browned, 2-3 minutes. Repeat with remaining batter.
Serves 4.