A breakfast fit for shoveling snow

Have you tried buckweat flour? I am in love with the stuff, for both sweet and savory baking. Whereas whole wheat flour has a very prominent flavor, I find buckwheat to be more mild and light, but it has a pleasant and slightly nutty taste.

This recipe makes six medium pancakes and takes only five minutes to stir together (and that was with a toddler running around in the Test Kitchen and "helping.")

The buckwheat flour is a good source of whole grain, and along with the yogurt, these cakes are a terrific source of protein, fiber, and calcium. According to my rough calculations, each pancake has about 3g of protein and 1g of fiber. If you hide out in the kitchen and eat all six by yourself, you're all set for the day.

Try adding pecans, raisins, cranberries, or even bananas! What is your favorite topping for pancakes?

Buckwheat Yogurt Pancakes

1 c. Buckwheat Flour
1 c. plain yogurt
1 egg
1 t. baking powder
1 t. sugar
pinch salt

2 t. milk (optional)
butter for frying

In a medium bowl, whisk together yogurt and egg. Add flour, baking powder, sugar and salt, and mix until smooth. Depending on the thickness of your yogurt, you may need to add a tablespoon or two of milk to help it blend.

In a skillet or on a griddle, melt butter over medium heat. When it begins to foam, pour two large spoonfuls per pancake (batter is thick - you may need to spread it out a bit with the back of the spoon). When bubbles form along the edges and at least partially toward the middle, the pancake is ready to flip over. Cook for about a minute on the other side. 

Feel free to negate some of the healthy aspects of these pancakes by covering them in puddles of maple syrup. Preferably the real stuff, and preferably from Pennsylvania.

~A. Snyder, Keystone Kitchen Staff