In the past year or so, I’ve grown increasingly attached to buckwheat, and it now makes frequent appearances at our breakfast table. Crepes are an obvious association, but have you tried buckwheat pancakes? Buckwheat with a little added butter, or bacon grease, makes for a tender, nutty morning treat. Here, we added a fresh strawberry maple syrup for a delicious summer breakfast.
Buckwheat Pancakes with Maple Strawberry Syrup
serves 4 – 5
for the pancakes
1 1/4 cups all-purpose flour
1 cup buckwheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
4 tablespoons unsalted butter, melted and cooled, plus more for cooking
2 1/2 cups buttermilk
neutral oil (optional)
Preheat your skillet or griddle over medium to medium-high heat.
In a large bowl, combine the all-purpose flour, buckwheat, sugar, baking soda, and salt.
In a small bowl, whisk the eggs into the butter, and then add the buttermilk. Fold into the dry ingredients and stir. Fold in the bacon.
Grease the skillet with a neutral oil or butter. Spoon in the pancake batter, and cook each side for 3 4 minutes, or until the pancakes are golden brown.
Keep cooked pancakes in a warm oven until ready to serve.
for the strawberry syrup
2 cups strawberries, washed, hulled, and sliced
pinch sea salt
1/3 cup maple syrup
Place the strawberries and salt in a medium sauce pan. Macerate with a fork. Add the syrup, and heat over medium-high heat. When mixture begins to bubble, stir, and turn heat to low.
Spoon berries and syrup over pancakes right before serving.
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