AT THE TABLE WITH CALVIN COOLIDGE

Buckwheat pancakes

Name: Buckwheat pancakes
Yield: Serves 4
Ingredients: 100 g buckwheat flour (¾ cup); 100 g all-purpose flour (¾ cup + 1 tbsp); 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tbsp sugar; 300 ml buttermilk (1¼ cups); 1 large egg; 30 g melted butter (2 tbsp); Butter and maple syrup to serve

Do not flatten the pancakes with the spatula; let the bubbles do their work.

Breakfast25 minServes 4

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Buckwheat pancakes — the black-and-white years — The black-and-white years · Serving illustration

THE STORY ON YOUR PLATE

New England breakfast, with Vermont syrup

More about Calvin Coolidge →

The thirtieth president grew up in Vermont.

Historical reconstruction

Coolidge’s breakfast traditions include griddlecakes and Vermont maple syrup. Buckwheat is our choice of grain for this home reconstruction, adding a nutty flavour to the familiar pancake-and-syrup pairing.

The president & the table

Coolidge’s breakfast traditions lead to New England cornmeal muffins, griddlecakes, sausages and Vermont maple syrup. Accounts of Calvin and Grace even describe seeking out a particular muffin recipe when the White House kitchen could not reproduce the version they liked.

Behind this story

Coolidge breakfast recollections and family muffin tradition. Buckwheat is the grain chosen for this home reconstruction.

Buckwheat pancakes

New England breakfast, with Vermont syrup

Make it at home.

What you’ll need

Let’s make it