BUCKWHEAT-RYE PANCAKES

Buckwheat-Rye Pancakes image

Provided by Chris Morocco

Yield Makes 16-18 large

Number Of Ingredients 13

Pancake mix:
2 cups all-purpose flour
1/2 cup buckwheat flour or whole wheat flour
1/2 cup rye flour or whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
Assembly:
4 large eggs
3 cups buttermilk
Unsalted butter (for griddle)
Pure maple syrup (for serving)

Steps:

Pancake mix:
Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
Do ahead
Mix can be made 1 month ahead. Store airtight at room temperature.
Assembly:
Place pancake mix in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay).
Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.