If you want to try something different with your Sunday morning pancake routine, consider using some buckwheat flour in your pancake batter.
The buckwheat pancakes described below are served with a blackberry maple syrup.
Buckwheat Pancakes with Blackberry Maple Syrup
If you want to try something different with your Sunday morning pancake routine, consider using some buckwheat flour in your pancake batter. The buckwheat pancakes described below are served with a blackberry maple syrup.
Ingredients
For the Blackberry Maple Syrup:
- ½ cup maple syrup
- ½ cup fresh blackberries
For the Buckwheat Pancakes:
- 4 Tbsp (1/2 stick) salted butter, melted
- 7/8 cup whole milk
- 1 tsp vanilla extract
- 1 whole egg, room temperature
- Juice of 1 lemon
- Zest of 1 lemon
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 3 Tbsp white granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1/8 tsp ground nutmeg
- 1 stick salted butter, softened, for cooking pancakes and spreading on pancakes as garnish
- ¼ cup fresh blackberries, cut into quarters, as garnish
Instructions
For the Blackberry Maple Syrup:
- Heat the maple syrup in a small pot on the stove until warm.
- Add the blackberries to the maple syrup mixture and stir to combine.
- Remove the pot from the heat, and blend the syrup and blackberries with an immersion blender until smooth.
- Pass the syrup mixture through a fine mesh strainer to remove any of the hard blended seeds.
- Reserve the strained blackberry maple syrup mixture to add on top of the pancakes later.
For the Buckwheat Pancakes:
- Melt 4 Tbsp of salted butter.
- Transfer melted butter to a large mixing bowl.
- Add the 7/8 cup whole milk, 1 tsp vanilla extract, the whole egg, the lemon juice, and lemon zest.
- Whisk to fully to combine.
- In a separate bowl, whisk together the buckwheat flour, all-purpose flour, white granulated sugar, baking soda, baking powder, kosher salt, and ground nutmeg until all the dry ingredients are evenly distributed.
- Pour the dry ingredients into the large mixing bowl containing the wet ingredients.
- Whisk until the dry and wet ingredients are fully combined, and there are no remaining lumps in the batter.
- When you are ready to start cooking your pancakes, heat up your blackberry maple syrup gently on the stove until it is warm.
- Heat a tablespoon of butter in a nonstick pan or griddle set on medium heat.
- Add a small scoop of the pancake batter into the pan.
- When the bottom side of the pancakes are golden brown, flip the pancakes.
- Cook pancakes until they are golden brown on both sides.
- Serve pancakes immediately, topped with extra softened butter, fresh blackberries, and the warm blackberry maple syrup.
Notes
These pancakes are best eaten right after they are made.