Buckwheat pancakes with summer berries
“Don't wait for for a special occasion to try this lovely dish.”
- ½ cup unbleached white flour
- ½ cup buckwheat flour
- ½ tsp aluminium free baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- ¾ cup buttermilk
- ¼ cup milk
- 1 egg
- 2 tsp honey
- 2 tsp unsalted melted butter, cooled
- additional butter or ghee for frying
I came across the following recipe in a Martha Stewart cookbook and it's my all-time Sunday brunch favorite - infallible, easy and fun.
Method
In a large mixing bowl mix all the dry ingredients together and aerate with a whisk. In another bowl
mix all the wet ingredients except for the additional butter.
Pour the wet ingredients into the dry and stir until incorporated.
Heat a large skillet (cast iron or non-stick) on medium heat with a teaspoon or two of butter.
When the butter sizzles, pour in 1/4 cup of batter and see if you can squeeze two or three pancakes in at a time.Wait till the edges are golden brown and bubbles appear in the centre of the pancake before you flip and cook on the other side.
Serve warm and continue to add butter and cook the rest of the batter.
To serve
Serve these pancakes with some freshly picked or store-bought summer berries, add a squeeze of lemon, a splash of balsamic vinegar and a spoonful of maple syrup. Allow to macerate for at least half an hour while you make the pancakes.
Serves 6
