Ingredients

• 1 1/4 cups Unbleached White All-Purpose Flour
• 1/4 cup Organic Buckwheat Flour
• 3 Tbsp Granulated Sugar
• 1/2 tsp Kosher Salt
• 2 tsp Baking Powder
• 1/4 tsp Cinnamon
• 1 1/4 cups Whole Milk
• 1 Egg Yolk room temperature
• 3/4 tsp Vanilla
• 4 Tbsp Unsalted Butter melted and cooled
• 3 Egg Whites room temperature
• 1/4 tsp Cream of Tartar
• Cooking Spray or Butter for pan

• 1 cup Maple Syrup grade b
• 1 Tbsp White Miso Paste

Instructions

1. In a medium sized bowl, combine the all purpose flour, buckwheat flour, granulated sugar, salt, baking powder and cinnamon. Whisk just to combine, and set aside.
2. In another medium sized bowl, combine the whole milk, 1 large egg yolk, vanilla and melted butter. Whisk until evenly incorporated, and set aside.
3. In a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, combine the egg whites and cream of tartar and beat on medium/high speed until stiff peaks form, about 2-3 minutes.
4. Pour the milk mixture into the dry mixture and whisk until evenly combined. Then fold the whipped egg whites into the flour mixture, making sure to not overmix.
5. Generously coat a 10-inch cast iron skillet or nonstick pan with nonstick cooking spray, or 2-3 tablespoons of butter. Spray your 3-inch-wide-by-2 1/2 inch high ring molds liberally with nonstick cooking spray and place only two at a time in the skillet. (Note: You will need the extra room in the skillet for even cooking and flipping them over.)
6. Fill the molds 3/4 full with the pancake batter and cover with a lid. Cook on low heat until the batter rises to the tops of the ring molds and is golden brown on the bottom, about 7-8 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and continue cooking until golden brown, another 3-4 minutes.
7. Transfer to a plate and gently remove the rings, using the tongs to slide them off. Spray the molds again and the skillet with the nonstick pan spray and repeat the cooking method with the remaining batter. Serve immediately with a pat of butter and Miso Maple Syrup.

1. Combine the paste and the maple syrup in a small saucepan and whisk to combine. Warm on medium heat for 4 minutes, until the maple syrup is hot. (Note: If you want a smooth syrup, you can strain the syrup to remove any miso bits that did not melt in.) Immediately pour over warm buckwheat pancakes and enjoy!