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Buckwheat German Pancake

(adapted from Smitten Kitchen)

Five or six years ago, German pancakes used to be an almost weekly staple in my breakfast routine. It's been awhile since the last time I've watched one magically puff up in the oven. But going along with the buckwheat theme, here is my new favorite version.

3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1-2 teaspoons ground nutmeg
1-2 teaspoons ground cardamom
1/2 cup whole milk
2 large eggs
3 tablespoons unsalted butter
 

Heat oven to 400F. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides. Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled. Cut into wedges and serve immediately. You can add whatever you like to the top. (Today I topped with Straus plain yogurt, bananas, blueberries, and chopped raw almonds mixed with lemon zest and maple syrup.)