Name: Buckwheat-Rye Pancakes
Yield: 8 (makes 16–18 large) Servings
Ingredients: 2 cups all-purpose flour; ½ cup buckwheat flour or whole wheat flour; ½ cup rye flour or whole wheat flour; ¼ cup sugar; 1 tablespoon baking powder; 1½ teaspoons kosher salt; 1 teaspoon baking soda; 4 large eggs; 3 cups buttermilk; Unsalted butter (for griddle); Pure maple syrup (for serving)

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Christopher Testani

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

Recipe notes