Buckwheat Pancakes with Apple, Sour Cream, and Honey

Peel, core, and dice the apple into small cubes, roughly 1 cm. Set aside.

In a large bowl, whisk together all-purpose flour, buckwheat, baking powder, salt, and sugar until evenly combined.

In a separate bowl, crack the eggs and pour in the whole milk. Add 2 tablespoons of melted butter and whisk until smooth.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined — a few small lumps are fine. Do not overmix.

Melt 1 tablespoon of butter in a small skillet over medium heat. Add the diced apple and cook, stirring occasionally, for 6-8 minutes until the apple is tender and lightly golden.

Add 1 tablespoon of honey to the apples and toss to coat. Cook for 1 minute more until the honey is glossy and the apples are caramelized. Remove from heat and set aside.

Heat a non-stick skillet or griddle over medium heat. Brush lightly with a little of the remaining melted butter.

Pour about 1/4 cup of batter per pancake into the pan. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Flip carefully and cook another 1-2 minutes until golden brown on the second side. Transfer to a warm plate. Repeat with remaining batter, adding butter to the pan as needed.

Stack 2-3 pancakes per serving. Spoon the warm honeyed apple over the top.

Add a generous dollop of sour cream alongside the apples.

Finish with a slow drizzle of honey. Serve immediately.