Way back up the holler outside Hundred, West Virginia, along the not-so-beaten track that winds past the old Stottlemeyer cemetary above Marshall Tunnel, you’ll find the ruins of the old Marshall homestead. George Washington Marshall and his wife raised eight children on this site, including my paternal great-grandmother, Rebekah Marshall, whose dalliance with the local sawmiller, Reuben Stoneking, resulted in the birth of my paternal grandfather, Charles S. Marshall. There’s not much left of the joint these days, but the place is still thick with ghosts and memories. This old, family favorite is one of them, handed down over five generations, by word and taste of mouth, mostly. If you feel like making a short trip into backwoods America I can’t think of anything better than mixing up a batch of these and settling down with some bluegrass music and a few close friends.
Original Recipe Yield 2 to 3 servings
1 cup buttermilk
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter
1.In a medium bowl, whisk together the buttermilk, egg, and melted butter.
2.In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3.Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.