Pioneer Pancakes, 21st Century Edition

Author Notes

Way back in the 20th century I came to love a combination of cornmeal, buckwheat and soy flours for pancakes and cornbreads. Corn and buckwheat have ties to the earliest days of European settlement in America -- fittingly, a native and an immigrant plant joined in delicious pancakes. Cornmeal was often used for Jonnycakes and Mush, which start with softening the grain in boiling water. Walnuts and cranberries were gifts of the land to the settlers. Soy, now updated to chick pea flour, makes breakfast a stronger foundation for the day's work.
My 20th century inspirations came from The Tassahara Bread Book and Diet for a Small Planet. More recently, a memorable breakfast at a roadside restaurant in Princeton MA (which might have been called The Shady Rest , now closed), put the pieces together for me.
These flours are gluten free, so you can beat the batter without fear of tough pancakes! —susan g

Test Kitchen Notes

susan g's Pioneer Pancakes were the perfect breakfast to whip up for my visiting parents. The recipe was straightforward and the pancakes were easy to make (provided you have a well-stocked alterna-flour pantry like I do). I loved the combination of chickpea flour, buckwheat, and cornmeal—each added its own rich, nutty flavor and unique texture to the pancakes—as well as the inclusion of nuts (I actually wish there had been a bit more!). Instead of frying in oil, I used some homemade butter to fry the pancakes. I loved the extra dimension brought on by the gradually browning butter. A little dab more butter and a drizzle of yogurt for serving and I was in heaven. I will totally be making these again! —Kate Williams