My favourite brunches are usually savoury but the past two weekends's I've found myself cooking these buckwheat pancakes - easy to make with ingredients you may have around - and been very pleased. I find they are a bit more savoury and flavourful than your average pancake, and that they lend themselves to many delicious toppings. The recipe is from the Rebar cookbook.
1/2 cup buckwheat flour
1/2 cup unbleached flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk (or DIY by putting 1 1/2 tbsps vinegar in a bowl and pouring 1 1/2 cups milk on top, letting it sit for 5 - 10 minutes to curdle)
2 tbsp molasses
butter for cooking
1 cup hazlenuts for topping
Preheat oven to 200 degrees celsius.
1. Mix together flours, baking soda and baking powder and salt. In another bowl whisk eggs then add buttermilk and mollases. Mix. Combine wet and dry ingredients, not stirring too much.
2. Cook on a medium-hot buttered pan. I use a cast-iron pan, and if I ladle in a 1/3 of a cup batter they usually cook with a couple of minutes on the first side and a bit less on the second. I flip once the pancakes have a few bubbles.
Put the finished pancakes into the warmed oven to hang out while you make the rest.
I particularly love these pancakes with berries and toasted hazelnuts and maple syrup. I chop about a cup of hazlenuts and toast them while I'm cooking the pancakes.