It's rare for me to find a pancake that satisfies. Let me clarify: whenever I go out to brunch, the first thing that leaps out at me are the pancakes. The idea of pancakes are always enticing—soft, fluffy discs of flour ladled with a generous helping of maple syrup and garnished with bananas? How can that not be appealing? Yet more often than not, I leave the table dissatisfied, remembering that the reason I'm not a huge fan of pancakes to begin with is that they're too light for my tastes and never really fulfill my hunger level (either that, or I fall into an unhappy, rather uncomfortable food coma from consuming too many to try and satisfy my need to eat something dense).
Now I'm thinking maybe I should stick to the savory pancake variations, and switch up the regular flour for something with a bit more substance, like buckwheat flour. This recipe for buckwheat pancakes with smoked salmon and dilled yogurt cheese sounds like just the ticket, not to mention that it's probably better for me without all the butter and sugar.
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