Trout, Sour Cream, and Chive Buckwheat Pancakes

Heat a well-seasoned cast iron griddle or non-stick pan on medium heat.

In a large bowl, whisk together the flours, sugar, salt, and baking soda. Pour the melted butter over the dry ingredients and stir. Stir the beaten egg into half of the buttermilk. Add the buttermilk egg mixture to the dry ingredients, stirring to combine. Slowly add in the remaining buttermilk, just until the desired consistency is achieved. Stir only until just combined. Do not over mix and expect a few lumps.

Add a half teaspoon of oil to the griddle and carefully spread it around with a paper towel to coat. Ladle 1/4 cup of the batter onto the hot surface to the desired size, about 4-inches / 10 cm wide. Reduce heat to medium-low. Cook the pancake for about 2 1/2 minutes on the first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned and cooked through.

Keep your pancakes warm. Spread oil in the pan as needed between batches.

To Assemble: