The agreeably assertive flavor of buckwheat flour, the nuttiness of wheat germ, and the pleasantly chewy texture of rolled oats combine to make these pancakes hearty and full-bodied. They’re really a meal on their own, though nobody would complain if you were to offer Venison Sausages (page 185) or thickly cut Maple-Glazed Bacon (page 177) alongside.
Recipe information
Yield
makes 16 to 18 pancakes
Ingredients
Preparation
Step 1
Combine the rolled oats, wheat germ, buckwheat flour, cornmeal, baking soda, baking powder, and salt in a large bowl; set aside.
Step 2
Using a whisk or a mixer set on medium speed, beat the eggs, milk, sour cream, and butter in another large bowl for 1 minute, or until well incorporated.
Step 3
Add the egg mixture to the flour mixture and beat well.
Step 4
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 5
Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
Step 6
Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving. Serve immediately.
