I have not been in the blog space for what seems like an eternity (an eternity being the about the whole of a week). So much has been happening since last weekend (everything from arguing that despite the mild embarrassment of frequently being ID’d for alcoholic purchases, I did not in fact submit an erroneous business birthdate of 1959; to eating my bodyweight in emotional salted-caramel-chocolate-coated-peanuts; to taking several hours and five trains to get home on Thursday evening; to going full steam with my body daily, on a battery recharge of about four hours nightly). It’s been a long and gruelling, but altogether rewarding week.
But. Less of that, and more of the important stuff. Blueberry buckwheat pancakes. Priorities, right?
I have been searching for a great buckwheat pancake recipe for some time, and there are many many variations out there. Ultimately, although they may exist, I never found one that was 100% buckwheat in form. And so, I got to work inventing one that worked. I used Molly Wizenburg‘s recipe as a starting point, based on her admirable dedication to finding good pancakes.
Recipe: Blueberry Buckwheat Pancakes
150g buckwheat flour
3 tsp sugar or xylitol
1/2 tsp baking powder
1 large egg, yolk and white separated
1 tbsp coconut oil
maple syrup and fresh blueberries for serving (optional)
1. Mix together the fry ingredients; buckwheat flour, sugar, salt and baking powder.
2. Pour the buttermilk and milk into a bowl or large measuring jug. Whisk the egg white into this milk mixture.
In a small bowl, beat the egg yolk with the melted butter. Whisk the yolk mixture into the milk mixture.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined, the batter will be thick
4. Heat a large nonstick nonstick frying pan over medium-high heat. Add a little of the coconut oil and heat until melted.
5. Ladle about a tablespoon of batter into the pan, adding another 2-3, providing they are not crowded. After one minute, add fruit, if desired, fresh blueberries work a real treat. When the undersides of the pancakes are nicely browned and you see the top begin to bubble, its time to flip them. Cook until the second side has browned.
6. Set aside on a warm plate and repeat with the remaining batter. Serve warm with maple syrup.