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

11/2 cups buttermilk

1 egg

1 teaspoon Rain’s Choice pure Vanilla Extract

2 tablespoons unsalted butter, melted

Blackberry Syrup

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.

Blackberry Syrup

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.

Serve warm.


To Serve

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