Dry
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup all purpose flour
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon each of cardamom, cloves, and nutmeg
Wet
1 cup milk (any fat content you have on hand is fine)
1 cup maple yogurt (We're addicted to Brown Cow Maple Cream Top. It's insanely good.)
1 large egg
3 Tablespoons melted and cooled butter (melt it in the skillet you plan to cook the pancakes in to save dishes!)
2 Tablespoons sucanat or brown sugar
*Add in's like nuts, fruits etc. work great in this recipe too. I added a cup of frozen blueberries right before cooking and folded them in gently.
Preheat your oven to 200°F.
Whisk the dry ingredients together to incorporate and set aside. Combine the wet ingredients separately, then add them to the dry ingredients. If the batter is too thick, add more milk in small additions until you get a fluffy, soft-plop consistency.
Add the melted slightly cooled butter (remember to melt it in your pancake skillet to save dishes). Don't worry if there are a few lumps.
Allow the batter to sit and rest for about 20 minutes. Fold in additional ingredients like nuts, fruit etc. just before cooking.
Heat the griddle over medium/high heat until water sputters when dashed on the surface. Add a pat of butter, let it bubble up. Spread it over the griddle's surface. Ladle the pancake batter for the size pancake you desire.
Cook until bubbles begin to appear on the uncooked side (there will only be a few because this batter is thick). Flip and cook for another three to four minutes or so until golden. Turn down the heat and move the pan off the hot metal burner if it starts smoking.
Place each finished pancake on a plate in the warm oven and proceed with the rest of the batter so your pancakes stay nice and toasty!
