Blueberry Buckwheat Pancakes
I love the sharp tang of buckwheat flour, more interesting than plain wheat, but you can use that too. Serve for breakfast scattered with blueberries, blackcurrants (now being heralded as even richer in antioxidants than blueberries) or raspberries. Add some fruit stirred into the batter mix if you like.
For the Pancakes
- 80g buckwheat flour
- ½ tablespoon baking powder
- ½ teaspoon bicarbonate soda
- ½ teaspoon salt
- 325ml buttermilk
- 2 tablespoons maple syrup
- 40g unsalted butter, melted
- 2 medium eggs
- 2 good handfuls of blueberries, raspberries or blackcurrants or a mixture (optional)
For the sauce
- 50g unsalted butter
- 2-3 tbsp maple syrup
- Natural yogurt
- A handful of blueberries, raspberries or blackcurrants
- walnuts, lightly chopped and roasted in a little olive oil
To make the pancakes, mix together the dry ingredients in one bowl.
Whisk together the wet ingredients, except the fruit, in a second bowl.
Stir the wet ingredients into the dry. Be sure not to over-mix or the pancakes will be tough – they can still have some lumps, though. Aim for a yogurt-like consistency. If it is too thick, add a drop more buttermilk or milk, but keep it on the thick side. If it is too thin, add a bit more flour. Gently fold in the fruit, if you are using, at this stage.
Heat a griddle or heavy-based, non-stick frying pan over a medium heat for a couple of minutes. Grease with an oiled paper towel.
Pour in one tablespoon of batter and tilt to form an 8cm pancake. Cook for about 2 minutes until bubbles form on top. Flip and cook until the other side is done. Keep warm
while you cook the rest.
Meanwhile, melt equal quantities of butter and maple syrup to make the sauce and pour into a jug.
Serve the pancakes two or three to a plate, topped with yogurt, fruit and walnuts
Drizzle over the butter and maple syrup sauce.