Prep time: 13 minutes

Cook time: 5 minutes per batch

Makes about 14 4-inch pancakes

When Warren Brown, founder of Washington, D.C.'s CakeLove bakery, was a little boy, his father made pancakes for the family on Sunday mornings. There were several recipes, but this one stayed on Brown's mind.

Buckwheat pancakes can be a little harsh and earthy, but these are made mostly with whole-wheat flour, which keeps them kid-friendly.

Adapted from "CakeLove in the Morning" by Warren Brown (Stewart, Tabori & Chang, $24.95, 208 pages).

INGREDIENTS

1 cup plus 2 tablespoons low-fat or whole milk, or soy milk, at room temperature

4 to 6 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract (optional)

1 large egg, at room temperature

1 cup whole-wheat flour, sifted

1/2 cup buckwheat flour

1/4 cup old-fashioned rolled oats

2 tablespoons superfine sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon unsalted butter or vegetable oil, or as needed

INSTRUCTIONS

Preheat the oven to 275 degrees, if desired, to keep the finished pancakes warm; have ready a heat-resistant plate.

Combine the milk and lemon juice in a medium bowl and let it sit for 5 minutes. Add the vanilla, if using, and the egg, whisking gently to combine.

Whisk together the flours, oats, sugar, baking powder, baking soda and salt in a large bowl. Gently fold the liquid ingredients into the flour mixture, but don't fully combine them. Let the mixture sit for 3 to 5 minutes; it will thicken.

Meanwhile, heat a large skillet or griddle over medium heat. Once the surface is hot, add 1 teaspoon of the butter or vegetable oil.

Give the batter one last stir to combine. For each pancake, pour a scant 1/4 cup of batter onto the pan or griddle, spacing the cakes so they do not touch. Cook for 2 to 4 minutes, until the bottoms are browned and the edges appear dry. Turn the pancakes over and cook for 1 minute. Repeat to cook all of the pancakes, adding butter or oil to the pan as needed.

Either serve immediately or transfer pancakes to the heat-resistant plate and place in the oven to keep warm while you cook more. Serve with pancake topping(s) of your choice.

Per pancake (using low-fat milk): 80 calories, 3 g protein, 13 g carbohydrates, 2 g fat, 1 g saturated fat, 15 mg cholesterol, 230 mg sodium, 2 g dietary fiber, 2 g sugar

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