Buckwheat Apple Pancakes

Step 1

Heat the oven to 350°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a medium bowl, stir together the apples, lemon juice, 1 tablespoon of the white sugar and ½ teaspoon of the cinnamon. Set aside. In a second medium bowl, whisk together both flours, the baking powder, salt, allspice, remaining 1½ teaspoons cinnamon and the remaining 4 tablespoons white sugar. In a third medium bowl, whisk together the eggs, milk, ½ cup of the sour cream and the vanilla. Add the milk mixture to the flour mixture and whisk just until the batter is evenly moistened; do not overmix.

Step 2

Drain the apples in a colander and transfer to a paper towel–lined plate; discard the liquid. With additional paper towels, press the apples as dry as possible; return them to the bowl.Heat a 12-inch nonstick skillet over medium-low until hot, 3 to 4 minutes. Add ½ teaspoon oil to the skillet, then use a wad of paper towels to spread an even film of it over the skillet, wiping out any excess. Using 2 heaping tablespoons of batter per pancake, form 3 pancakes in the pan, using the back of a spoon to spread each into a 4-inch round. Working quickly, scatter about 1 heaping tablespoon of apple cubes onto each and gently press into the batter.

Step 3

Cook until the edges begin to look set and the bottoms are golden brown, 2 to 3 minutes; lower the heat if they brown too quickly. Using a wide spatula, flip each pancake and cook until the second sides are well browned, another 1 to 2 minutes. Transfer the pancakes apple-side down to the wire rack. Repeat with the remaining batter, coating the skillet with oil for each batch.

Step 4

Place the baking sheet with the pancakes in the oven and heat until warmed through, about 5 minutes. Transfer to plates. Put a spoonful of powdered sugar in a fine mesh strainer and lightly dust the pancakes. Serve warm, passing the remaining ½ cup sour cream at the table.