Erin Jeanne McDowell's Gluten-Free Apple Butter Loaf Cake
Meera Sodha's Caramelized Onion Ramen

Elise Bauer's Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

Ever since Hugo was born, I've been trying to find my pancake recipe. You know, the kind of pancake you can make every week and never tire of, the one that turns out consistently every time, the one that pleases everyone at your table? I've cooked my way through countless recipes, from blogs and books and newspaper clippings, and found a few gems along the way, sure, but they were never quite right as an evergreen.

I also discovered a few things about myself. For example, I am not, nor will I ever be, the kind of person who will willingly separate and beat egg whites for pancakes on a Sunday morning! Turns out light-as-air pancakes aren't as important to me as being able to mix a batter quickly, while there are still cobwebs in my eyes, and my hangry children are banging their forks against the table. As long as the pancakes turn out tender and fluffy, that's plenty good for me.

Also, apparently buckwheat is a non-negotiable factor in my pancakes! I've tried whole wheat, cornmeal, oat flour and ground nuts in my batter. And you know what, they're all fine. But to me, nothing beats the hearty, old-fashioned flavor of a buckwheat pancake. (To be accurate, I actually use a blend of buckwheat and all-purpose flour - or gluten-free all-purpose - because the children like it best, but who knows, some day, when they're older, I'll try to slide a 100% buckwheat pancake past them. I'll let you know how it goes.)

Mix-ins? For me, nothing beats a blueberry. Frozen or fresh, it doesn't matter, though I love the marbled swirls that frozen berries give the batter.

Finally, while we're all bullied into thinking that buttermilk is best for pancakes, it turns out that in these pancakes, a mixture of three quarters yogurt and a quarter milk makes for the thickest, most tender pancakes.

Now. Pancakes, like all food, are personal! These are the conditions of my favorite pancake, but yours may look different. If that is the case, ignore this post and peace be with you! But if you are still on the hunt for your favorite weekly pancake, may I humbly suggest you try this one? I first found the recipe on Simply Recipes a long time ago, fiddled with the recipe until it produced the pancakes I liked best, and then committed it to the side of my fridge, where it still lives today.

We make these nearly every week. They're nicely balanced and tender, not too sweet, so they don't give you that slightly sweaty, sick feeling that other pancakes can, and delicious in a little pool of maple syrup. I fork them hot from the pan onto everyone's plates and keep cooking while the others dig in. The children love them, as do we.

Maybe you will too.

Blueberry Buckwheat Pancakes (optionally gluten-free)
Serves 4 (about 14 pancakes)
Print this recipe!

3 tablespoons (43 grams) unsalted butter
3/4 cup (100 grams) buckwheat flour
3/4 cup (100 grams) all-purpose flour or all-purpose gluten-free flour blend
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1 1/2 cups (350 grams) whole-milk yogurt
1/2 cup (150 grams) whole milk
Generous handful frozen blueberries (fresh, if you have them)
Vegetable oil for coating the pan
Butter, for serving (optional)
Maple syrup for serving

1. Melt the butter and set aside to cool slightly.

2. In one bowl, whisk together the flours, sugar, salt and baking soda. In a separate bowl, whisk together the egg, yogurt, milk and melted butter.

3. Whisk the liquid mixture into the dry ingredients until just combined. Do not overbeat. Gently fold in the blueberries.

4. Place a nonstick skillet over a medium-high flame. Put a drizzle of oil on the pan and spread it around evenly with a paper towel. Ladle the batter into the hot skillet to create about 3 5-inch pancakes. Reduce the heat slightly. Cook for 2-3 minutes, until air bubbles appear on the surface on the pancake. Flip and cook the other side until done, another 1 to 2 minutes. Repeat with more oil, if needed, and the remaining batter.

5. Serve the pancakes as they come off the pan, or keep them warm in the oven until ready to serve, topped with butter (if desired) and maple syrup.