Buckwheat Pancakes with Fresh Blueberries and Maple Syrup Recipe
From:
Bills Open Kitchen
, by
Bill Granger
Email
Makes:
12 pancakes
The secret to a lovely light pancake is to fold the egg whites through the batter in two batches and remember to always use a metal spoon so as not to deflate the mixture.
INGREDIENTS
- 1 1/4 cups buckwheat flour
- 1/2 cup plain (all-purpose) flour
- 1 teaspoon baking powder
- 2 teaspoons caster (superfine) sugar
- Pinch of salt
- 4 eggs, separated
- 2 cups buttermilk
- Butter, for greasing the pan
- 2 cups blueberries
To serve:
- Plain yogurt
- 2 mangoes, cheeked and scored (diced)
- Maple syrup
INSTRUCTIONS
- Heat the oven to 250°F. Place the buckwheat flour, plain flour, baking powder, sugar and salt in a bowl and stir to combine. Place the egg yolks and buttermilk in another bowl and stir well to combine. Add the buttermilk mixture to the flour and mix lightly until just combined. A few lumps are fine, so do not over mix. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in two batches.
- Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base. For each pancake, ladle 4 tablespoons of batter into the pan and sprinkle with a heaped tablespoon of blueberries. Cook for about 2 minutes, or until bubbles appear on the surface of the pancake. Turn the pancakes over and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
- Serve the pancakes in stacks of three with the yogurt, mango and a jug of maple syrup.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
I don't know what difference buckwheat makes, but I couldn't find any and used plain flour. I didn't sieve the flour, but surprisingly, the lumps didn't seem to matter; the pancakes (loaded with blueberries and smothered with maple syrup) were delicious. I will definitely make these again, thankyou ^_^
This recipe reminds me of a favorite in our home which we haven't had in a long time: yeast-raised buckwheat pancakes. Very similar to these, I sometimes put blueberries in them, too. Basically, you start it the night before, and, as my husband is a home brewer, I usually pinched some of his champagne yeast to leaven it. Once it starts to work you pop it in the fridge overnight. In the morning, I play it by ear: if the batter looks flat, I add some baking powder and egg to the cup or so I remove from the original bowl. If you keep adding water, flour and a pinch of sugar and salt to the batter in the fridge, you can keep this going forever.
The only way you can improve buckwheat pancakes with maple syrup is to add the wonderful boquet of fresh-baked bread to it. YUM.
I always love buckwheat recipes. For pancakes it beats wholewheat. Not that I'm unhealthy but wholewheat pancakes are kinda, well, it reminds me of Eva Gabor peddling her rock hard pancakes to her TV husband on Green Acres in the mornings saying " hot cakes!, Oliver? " Oliver always ran fast.
Yogurt's great with hot cakes, sometimes I put it in them vs. buttermilk. Fluffy smoothness is the result (same for omlettes by the way).
For a real hearty pancake I like a strong dark syrup with lots of maple flavor. The light maple I love on dessers, etc. And for those who like smoked stuff, wow!!, the NY Times steered folks to Pops' Original Smoked Maple Syrup, just google it. There's nothing like it anywhere. Chef's sometimes smoke a pint or so for recipes but now, even those without knowledge, not to mention a smoker can enjoy it by the quart. The fancy version is very maple with a delicate subtle smoke hint, but the dark maple is heavy on smoke over powering the maple, but yummy.
They sound scrumptious and I will try them this weekend.
Question I've always had - can this recipe also be used to make waffles or are they for some reason not interchangeable?
Thanks in advance for this answer.