The agreeably assertive flavor of buckwheat flour, the nuttiness of wheat germ, and the pleasantly chewy texture of rolled oats combine to make these pancakes hearty and full-bodied. They’re really a meal on their own, though nobody would complain if you were to offer Venison Sausages (page 185) or thickly cut Maple-Glazed Bacon (page 177) alongside.

　　

Ingredients

makes 16 to 18 pancakes

　　3/4 cup rolled oats

　　1/2 cup wheat germ

　　1 1/4 cups buckwheat flour

　　1/3 cup cornmeal

　　4 teaspoons baking soda

　　4 teaspoons baking powder

　　3/4 teaspoon kosher salt

　　3 extra-large eggs

　　2 1/2 cups milk

　　1 1/4 cups sour cream

　　8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes

　　

Step 1

Combine the rolled oats, wheat germ, buckwheat flour, cornmeal, baking soda, baking powder, and salt in a large bowl; set aside.

　　

Step 2

Using a whisk or a mixer set on medium speed, beat the eggs, milk, sour cream, and butter in another large bowl for 1 minute, or until well incorporated.

　　

Step 3

Add the egg mixture to the flour mixture and beat well.

　　

Step 4

Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.

　　

Step 5

Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.

　　

Step 6

Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.