Buckwheat pancakes have quickly become my very favorite kind of pancake recipe. I just love how the nutty buckwheat mingles with all that buttery goodness. So when I found myself with a heap of farm market fresh blackberries and blueberries on hand, I knew exactly what I wanted to do with them. The tangy berries lend sweetness and tang to the otherwise nutty buckwheat pancakes. I think they’re just the thing for a laid back summer weekend brunch.
This recipe serves four to six generously; if you have a smaller crowd, consider halving the recipe.
Blackberry & Blueberry Buckwheat Pancakes (adapted from this Brooklyn Supper recipe)
4 tablespoons butter, melted and cooled
1 1/4 cup unbleached all-purpose flour
1 cup buckwheat flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 1/4 cups buttermilk (or equal parts yogurt and milk)
2 teaspoons fresh lemon or lime juice
1 tablespoon vanilla extract
1 cup blueberries, rinsed and dried
1 cup blackberries, rinsed, dried, and sliced
oil or butter for skillet
Preheat a large skillet over medium-high heat while you prepare the batter.
Melt 4 tablespoons of butter and set aside to cool.
In a large mixing bowl, combine the flours, sugar, baking soda, baking powder, and sea salt.
In a small bowl, use a fork to beat together the buttermilk, lemon juice, and eggs. Fold in the vanilla extract.
Pour the wet ingredients into the dry, gently stirring just until combined. Fold in the berries, stirring ever so gently, just until the berries are well dispersed.
Add a tablespoon of oil or butter to the hot skillet. Pour in roughy 1/4 cup of batter for each pancake and cook each side for about 2 minutes. Keep cooked pancakes spread out on a cookie sheet in a 200 degree oven.
Serve with fresh berries, butter, and maple syrup.
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