There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.Print
Buckwheat Pancakes with fresh Pecans and Blackberry Syrup
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1/4 teaspoon dry yeast
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1–1/2 cups buttermilk
1 teaspoon Rain’s Choice pure Vanilla Extract
2 tablespoons unsalted butter, melted
2 tablespoons unsalted butter
1/2 pint blackberries
2 tablespoons sugar
1/4 cup pure maple syrup
In a mixing bowl, combine all the dry ingredients and blend.
In a separate mixing bowl, combine the buttermilk, egg, and vanilla and blend until smooth.
Add the buttermilk mixture and melted butter to the dry mix. Stir to form a smooth batter. Chef’s note: Do not overmix.
Let the mixture stand for at least 30 minutes so that the yeast begins to rise.
Heat a pancake griddle to 400 degrees F. Lightly butter or oil the griddle.
Spoon the pancake batter onto the griddle and cook until golden brown.
In a skillet over medium heat, melt the butter.
Add the blackberries and sugar.
Gently cook the blackberries until a light syrup forms.
Add the maple syrup and stir.
1/2 cup pecans, toasted and chopped
Serve pancakes with the warm blackberry syrup and toasted pecans. Garnish with powdered sugar.
Chef Robert Del Grande
Away from the Kitchen by Dawn Blume