breakfast for dinner: chive parmesan buckwheat pancakes

by Chen

This is a fancier version of my grandpa’s very basic buckwheat pancakes–the ones made from buckwheat and regular flour, water, salt, and, sometimes, green onions.

They were usually chewy and like most whole grain goodness, rough. While they were hardly qualified as a first sight love, gradually, I was into the nutty buckwheat. In the updated version, using egg and yogurt instead of water yielded a fluffy texture and it was a nutrition boost too. These were still slightly gritty (after all, made from whole grain), but in a positive way, especially with the aromatic chives and sharp parmesan cheese. After my dinner, I realized that maybe they tasted even better if served with a dollop of sour cream.

chive parmesan buckwheat pancakes
Makes 8 3-inch pancakes

1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp pepper
2 heaping tbsp finely chopped chives
2 tbsp freshly grated parmesan cheese

1 cup plain yogurt
1 egg

olive oil to coat the pan

In a large bowl, whisk together all the ingredients in part I. In another bowl, beat together the ingredients in part II. Add the wet mixture into the dry mixture and stir until just combined. Do not over-mix unless you like them gummy. The batter might be sticky and drier than the common pancake batter.

Coat the bottom of a large nonstick pan over medium low heat. Add ice-cream-scoop-sized batter to the hot pan and cook until the edge start to bubble. Flip and cook the other side until both golden brown. Serve immediately.