Blue Cornmeal-Buckwheat-Sunflower-Sweet Corn Pancakes

I'd like to apologize for the ungodly long title of these pretty pancakes. There isn't really a better way to explain how cool they are except to go ahead and give you the rundown on what they are bringing to the show. An adorable breakfast joint near my old apartment in Portland called Bumblekiss Cafe inspired me to make these. The funny thing is that I didn't order these: the boyfriend did, somehow stumbling right past the phrases "vegan" and "gluten-free" that preceded their description. We must have been extremely hungry, hungover, or both, because he usually eschews both those genres of food. Myself, sometimes I do, sometimes I don't. I like things to taste real, and usually go in for anything outside the box and I am admittedly a bit of a health nut. Sometimes that means I'm digging on a dish with no eggs and milk, or one with no wheat. But...if it has Xanthan gum and flax powder and soy margarine, I'm not interested. 

Thus while I really like the buckwheat flour in here, I knew the cakes would be more delicious with buttermilk and eggs. Oh, and a little bacon fat. But you know, your mileage may vary. 

See what I did there? Yep, I just de-veganized a dish. This time, it's smart. 

Tool recommendations: a griddle or nonstick pan would be useful. I also recommend the use of a gently preheated oven (low) to keep the cakes hot as you cook the batch, as they take slightly longer than your average pancakes. 

Blue Cornmeal-Buckwheat-Sunflower-Sweet Corn Pancakes

Recipe by Cowen Park Kitchen; based on Bumblekiss and thoroughly adapted from the Joy of Cooking (Joy of Cooking)

Satisfying, unique pancakes with an unbeatable texture.

Yield: 8 thick, four inch cakes

Ingredients

• 1 c. blue cornmeal (or yellow, white or a mix)
• 1 t. salt
• 1 c. boiling water
• 1 egg
• 1/2 c. buttermilk
• 1 1/2 T. melted butter or bacon fat, or a mix of both
• 2 t. maple syrup
• 1/2 c. buckwheat flour
• 3 T. cooked sweet corn kernels
• 3 T. toasted unsalted sunflower seeds
• 1 t. baking soda

Method

1. Combine salt with cornmeal and pour boiling water overtop. Cover and let sit for 10 minutes.
2. Meanwhile combine melted fats, buttermilk, egg, and maple syrup.
3. After cornmeal has sat for 10 minutes, add wet mix into dry, mixing only enough to ensure there are no dry pockets.
4. Add sunflower seeds and sweet corn.
5. Add buckwheat flour and baking soda, and mix all together only enough to combine.
6. Have a griddle or pan on medium heat, lightly greased with butter.
7. Scoop or pour about 1/4 cup of batter at a time into pan. Flip when edges look dry and small bubbles of gas emerge in the center of the cake. Repeat with rest of batter, brushing a small amount of butter into pan between cakes.