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Buckwheat Pancakes with fresh Pecans and Blackberry Syrup

1-Buckwheat Pancakes IMG_0123

Away from the Kitchen by Dawn Blume Hawkes
 Recipe by Chef Robert del Grande

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.
 

Blackberry Syrup
Ingredients
  1. 2 tablespoons unsalted butter
  2. 1/2 pint blackberries
  3. 2 tablespoons sugar
  4. 1/4 cup pure maple syrup
Instructions
  1. In a skillet over medium heat, melt the butter.
  2. Add the blackberries and sugar.
  3. Gently cook the blackberries until a light syrup forms.
  4. Add the maple syrup and stir.
  5. Serve warm.
Notes
  1. To Serve
  2. 1/2 cup pecans, toasted and chopped
  3. Serve pancakes with the warm blackberry syrup and toasted pecans. Garnish with powdered sugar.
Adapted from Away from the Kitchen by Dawn Blume
Adapted from Away from the Kitchen by Dawn Blume
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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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