Buckwheat Pancakes with Red-Eye Gravy

I own a breakfast restaurant, in my mind. It’s called BrekFeast, and Andrew and I are co-owners, actually. In this tiny, sunny spot, we serve up only the heartiest breakfast foods, including fried chicken and biscuits with sausage gravy; Scandinavian heart-shaped waffles with sour cream, strawberry jam, and thin slivers of caramely gjetost cheese; red flannel hash; avocado, bacon, & egg toast; cream scones; spicy Bloody Marys with pickled okra garnish; chipped beef on toast; french-press coffee with steamed whole milk; thick slices of double-smoked bacon; and buckwheat pancakes with red-eye gravy. Since you can’t visit BrekFeast in the physical plane, try making this recipe for some DIY feasting. Hope you enjoy!

Buckwheat Pancakes with Red-Eye Gravy

for the pancakes

• 1/2 cup unbleached all-purpose flour
• 1/4 cup buckwheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp melted butter
• 1 cup buttermilk
• 1 egg, at room temperature
• additional butter or bacon fat for the pan

for the gravy

• 3 Tbsp bacon fat
• 2 Tbsp unbleached all-purpose flour
• 1 cup strong coffee
• 1 cup whole milk
• salt and pepper to taste
• 2 Tbsp chopped chives

1. Make the gravy: In a large saucepan, heat the bacon fat over medium-high heat, then sprinkle in the flour. Cook, stirring constantly with a whisk, until the flour turns golden brown and gives off a nutty aroma, about 5 minutes.
2. Stretch your arm long to add the coffee all at once (it may splatter, so stand back). Whisk until combined, then add the milk, and whisk to combine. Once the mixture begins to bubble, reduce the heat to medium-low and cook until thickened and slightly reduced, about 5 to 8 minutes. Add salt and pepper to taste. Set aside and reheat when pancakes are ready, whisking again until gravy is smooth.
3. Make the pancakes: In a large bowl, stir together the flours, baking soda, and salt. In a small bowl, combine the melted butter, buttermilk, and the egg, whisking together with a fork. Mix the wet ingredients into the dry ones, stirring until just combined (mixture will still be lumpy).
4. In a medium frying pan, heat over medium-high heat enough butter or bacon fat to coat the pan, about 2 to 3 teaspoons. Heat for about 2 to 3 minutes, until fat begins to bubble slightly. Spoon pancake batter into the pan (from 2 tablespoons to 1/3 cup, depending on how big you want the pancakes to be) and cook until air bubbles up through the pancake, about 2 minutes. Flip and cook about 2 minutes more. Serve with gravy and a sprinkling of chives. An over-easy egg on the side would be good as well!