|Buckwheat Pancakes with Blueberry Maple Sauce|
Bonjour. Welcome back to my kitchen my friends where I indulge my culinary cravings and experiment to my hearts content. On a sultry hot day like today I continue to embrace our S-l-o-w Sunday feature here at More Than Burnt Toast. I hope you'll pull up a cozy chair and join me for a comforting breakfast. I have a place set for you at my table. Let me make you a steaming mug of chai tea or your favourite "joe" and a virtual breakfast just as you like it.
Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up. No matter which S-l-o-w Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and moseying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Any time spent in the kitchen is time well spent!
There’s something about buckwheat pancakes that makes me go back in time to pioneer days, log cabins, pot belly stoves, and a simpler existence. Perhaps it’s because buckwheat used to be more in demand. In todays world of allergies and gluten free diets it has come back into vogue. This recipe however is not gluten free because I also used unbleached white flour but you could use 100% buckwheat flour if you so choose. I have done so in the past and loved it equally.
In spite of the name, there is no “wheat” in buckwheat. It’s not even a grain or grass. Yet in many ways it behaves like wheat, and its flour produces wonderfully, unexpectedly, fluffy pancakes, with a rich, warm, earthy taste.
**Buckwheat-Blueberry Pancakes with Blueberry Maple Sauce**
1 1/4 cups all-purpose flour
3/4 cup buckwheat flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 cups low-fat buttermilk
2 Tbs. plus 2 tsp. canola oil
1 cup fresh or frozen blueberries
1/2 cup maple syrup, warmed
In a large bowl, stir together the all-purpose flour, buckwheat flour, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk and the 2 Tbs. oil until well blended. Stir the egg mixture into the flour mixture just until blended.
Preheat an oven to 200°F.
Heat a 12-inch nonstick fry pan or a nonstick griddle over medium heat. Coat the pan lightly with the 2 teaspoons oil and carefully wipe out any excess with a paper towel. Pour the batter measured into the pan in about 1/4-cup portions. Sprinkle blueberries generously on top. Cook until the pancakes are browned underneath and bubbles form on the surface, about 2 minutes. Flip the pancakes over and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining pancakes.
Serve the pancakes warm with warmed maple syrup.
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