There are pancakes, and then there are pancakes. The buckwheat pancakes from Local Three are in a class by themselves. Some people might order them because buckwheat is a healthy grain, but we order them because they’re delicious. How do they make them? — Michael Gould, Atlanta
These buckwheat pancakes, the creation of Shamiah Deleston, who is one of the pastry chefs at Local Three, are an occasional special at Local Three. They will also likely appear on the menu at Roshambo, the diner the Local Three team hopes to open in the Peachtree Battle shopping center in November.
These pancakes take full advantage of buckwheat’s rich, slightly nutty flavor and are paired with sweet caramelized apples for a recipe that tastes like fall. At Local Three, the fruit changes seasonally.
The buckwheat batter is stickier than one made with all-purpose flour, and as it cooks, the pancakes do not form the little bubbles that indicate it’s time to flip. When the pancakes begin to look as if they’ve cooked through, turn them and brown the other side before serving. For a looser batter, add a bit more buttermilk.
A serving at Local Three is three pancakes and eight apple wedges.
Caramelized Apples
For the prettiest presentation, use unpeeled red-skinned apples. We liked using the syrup from the caramelized apples in place of maple syrup when serving the pancakes. Leftover apples and syrup are delicious over ice cream.
From the menu of ... Local Three Kitchen & Bar, 3290 Northside Pkwy., Atlanta; 404-968-2700, localthree.com.
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