Buckwheat, Whole Wheat, Apricot Almond or Blueberry Pancakes

Sarabeth's isn't famous for breakfast for nothing. Served in the restaurants for twenty years, this pancake recipe, from the forthcoming cookbook, is sure to make you a breakfast queen...or king for a day.

Serves: 6
Preparation time: 6 minutes
Cooking time: 2 minutes

• In a large bowl, whisk the whole wheat and unbleached flours, baking powder, sugar, and salt to combine, and make a well in the center.
• In a medium bowl, whisk the milk and egg yolks until mixed.
• Pour into the well.
• Using a wooden spoon, stir just until the batter is mixed.
• Do not overbeat - a few tiny lumps of flour may remain.
• In a small, greasefree bowl, beat the egg whites just until soft peaks form.
• Gently fold the whites into the batter.
• Preheat the griddle and grease the griddle with the clarified butter.
• Using a scant 1/3 cup for each pancake, pour the batter onto the griddle, leaving an inch or so between the pancakes.
• Cook until tiny bubbles appear on the surface of the batter, about 1 minute.
• Carefully turn the pancakes and cook until the other side is golden brown, about 1 more minute.
• Serve immediately on warmed plates, with the syrup and butter passed on the side.
  

Apricot - Almond Pancakes
Fold ½ cup sliced natural almonds, toasted and coarsely chopped, into the batter.
Serve the pancakes topped with sliced fresh apricots and a spoonful of apricot preserves.

Blueberry Pancakes
Fold 2 cups fresh blueberries into the batter, being careful not to overmix.
To serve, dust confectioner's sugar over the pancakes and garnish with additional blueberries.

Buckwheat Pancakes
This makes a thick batter; thin with additional milk, if desired.
Substitute ½ cup buckwheat flour for ½ cup of the whole wheat flour.