We recently went into the city to see The Warhol Exhibit before it left The Whitney. Being an Art History major in college I was thrilled to get to see it… I wrote my senior thesis on comparing and contrasting Warhol and Pollock. I digress… the kids seemed to enjoy it and I was thrilled when my oldest brought up one of the pieces toward the end of the next week; “Mom, do you think I could do a self portrait like the green one… we could set it up like…”.
But what they REALLY enjoyed was the lunch we grabbed after. We found a little gem called The Wild Son , their menu was all about clean, fresh food and really embraced gluten free eating! Win, win! While I very much enjoyed my “Garden Variety Margarita” that was made with kale juice (!!!), we all LOVED the Buckwheat Pancakes with Orange & Turmeric Butter. I immediately knew I needed to recreate them at home… as in the next morning.
Buckwheat is naturally gluten free and is considered a Pseudocereal that can be ground into flour. It is also related to rhubarb! Sadly, the flour does not make the most photogenic foods… but don’t let the discourage you! Try them!
I turned to one of my favorite cooks, Katherine Taylor of Cookie & Kate, because I knew she’d have a good Buckwheat Pancake recipe and sure enough she did! I have changed it up a little bit to replicate the pancakes from The Wild Son, but I am sure her original recipe is fabulous as well!
And don’t forget the butter… the butter is EVERYTHING. You may want to double it because it is SO good on toast, English muffins… you name it!
- 1 Cup buckwheat flour
- 2 Tablespoon honey
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon ground turmeric
- 1/4 Teaspoon salt
- Zest of one orange
- 1 cup buttermilk, shaken*
- 1/4 Cup fresh squeezed orange juice
- 1 large egg
- 1/2 Teaspoon pure vanilla extract
- Butter (for pan)
Honey Orange Butter
- 1/4 Cup grass fed butter (I like Kerry Gold) softened
- 1 Tablespoon honey
- 1/4 Teaspoon ground turmeric
- Zest of one orange
- First make the butter. Mix all 4 ingredients in a bowl until incorporated. You can also add all ingredients to a mixer and mix on high until light and fluffy… it’s an extra step, but makes the butter even better!
- Now make the pancakes! In a large bowl add all the dry ingredients and whisk together. In a separate bowl (or a Pyrex measuring cup) mix together all the wet ingredients, whisking eggs until combined. Pour over dry ingredients and incorporate completely.
- Preheat your griddle (I like a cast iron one like this) and add a small pat of butter to grease the pan.
- Scoop out 1/4 cup batter on to the hot griddle- depending on size of pan you can do 1 to 3 pancakes at a time. Flip once bubbles start to form, about 2-3 minutes. Then cook for 1 to 2 minutes more. You want them golden.
- Transfer to plate and continue to cook remaining batter adding more butter to the pan as needed.
- Top with the Honey Orange Butter and serve! Feel free to add some powdered sugar and fresh fruit!