Buckwheat Pancakes with Banana Rum Sauce

These buckwheat pancakes are hearty, tender and just barely sweet. I order Anson Mills buckwheat flour and keep it tucked in my freezer so I always have it on hand. The pancakes are especially good topped with warm bananas, brown sugar, butter and a splash of rum.

• 1 cup all purpose flour (I use King Arthur)
• 1 cup Buckwheat flour ( I use Anson Mills)
• 2 1/2 tbs baking powder
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup melted butter
• 1 egg
• 1tsp vanilla
• 1 1/2 cup buttermilk
• 2 tbs honey
• Clarified butter

Sift together dry ingredients.

In another bowl, whisk butter, egg, vanilla, buttermilk and honey and fold into dry ingredients until just blended. Let the batter rest for a few minutes before putting on the greased griddle.

Spoon 1/4 cup portions of batter onto hot greased griddle.

The batter is thick and you may need to pat it thinner with your fingertips.

Flip when the edges start to bubble and turn golden brown.

Work in batches, keeping cooked pancakes warm.

Warm Banana Rum Sauce

• 2 firm bananas – cut in half lengthwise
• 2 TBS butter
• 1/2 cup brown sugar
• 1/8 cup golden rum
• 1/2 tsp cinnamon

In a medium skillet, melt the butter over medium heat and add the brown sugar and cinnamon.

Add the bananas and cook for 2 minutes, turning once.

Remove the skillet from the heat. Add rum and carefully light using a long grill lighter.

Top with confectioner’s sugar, whipped cream, and banana rum sauce.