buckwheat pancakes with molasses butter

worth the trouble to make molasses butter-its really good! we made these in cooking class at kstate.

pancakes

¾ cup buckwheat flour

¾ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup unsulfured molasses

2 eggs

3 tablespoons vegetable oil, plus extra for the pan

1 ¾ cups buttermilk

Turbinado sugar

Molasses butter, following recipe

Whisk the dry ingredients together in a large bowl. In a second bowl, combine the molasses, eggs, oil, and buttermilk. Pour the wet ingredients into the dry and stir together briskly to combine.

Make the molasses butter while the batter rests. For each pancake, drop ¼-cup batter onto a lightly greased nonstick skillet or griddle. Cook over medium heat until covered with bubbles, then flip once and cook about ½ minute more. Serve with the molasses and butter and a sprinkling of raw sugar.

Molasses Butter Heat 1/3 cup unsulfured molasses in a pan with 2 tablespoons butter until the butter melted. Turn off the heat and whisk in 1/3 to ½ cup crème fraiche.

Crème Fraiche. Wish ½ cup sour cream and ½ cup heavy cream in bowl. Set aside at room temperature until thickened to the consistency of yogurt, about 1 ½ hours. Just before serving, stir in 1/8 teaspoon vanilla, 1/8 teaspoon table salt, and 2 teaspoons sugar.