Weekends are great for cooking, but especially when it comes to breakfast. No one is rushing around getting ready for work or school, and so everyone is relaxed. We love pancake breakfasts, but rarely have them because of all this stress and limited time during the week. But the weekend is another story entirely, and the perfect opportunity to make my Buckwheat Pancakes with Blueberry Sauce.
Now obviously we don’t have these every weekend. It seems that even on weekends we are often too busy to slow down. There’s just so much to do here in Bangkok, and we often get away to the beach for the weekend as well. But when I do find a hole in everyone’s schedule, these are a great way to relax on a Saturday or Sunday morning with the family.
The buckwheat is a great addition as it brings a nuttiness to the pancakes, and the buttermilk adds a nice acidity, with everything balanced by the sweet and slightly tangy taste of the blueberries. Even our daughter Alivia likes these pancakes, and if you’ve been following my recipes you’ll know by now that she is a notoriously picky eater. Granted she won’t eat the blueberry sauce, but she does enjoy the pancakes, and that’s good enough for us.
I use sugar in both the pancakes and the blueberry syrup, but if you prefer you can certainly substitute honey and your results will be just as spectacular. Also note that this recipe makes a very runny batter and what some might consider to be thin pancakes…not quite crepes, but close.
- 2 eggs
- 1½ cups all-purpose flour, sifted
- ½ cup whole-ground buckwheat flour, sifted
- ½ cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2¼ cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- ½ tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil
- For the blueberry syrup:
- 2 cups fresh or frozen blueberries
- ½ cup water
- ⅓ cup sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- ¼ teaspoon vanilla extract
- Zest of ½ lemon (about ½ tablespoon)
- For the buckwheat pancakes:
- Preheat an oven to 200°F.
- In a bowl, beat the eggs on medium speed until frothy. Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.
- Allow the batter to rest at room temperature for 15 minutes or so.
- Heat a griddle (or large non-stick pan) over medium-high heat. Lightly grease the griddle or pan with vegetable oil or spray with nonstick cooking spray. Pour the batter onto the griddle using a small measuring cup (I use a ⅓ cup dry measuring cup). Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, roughly 2 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
- For the blueberry syrup:
- In a small saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Bring to a simmer, stirring frequently.
- Mix the cornstarch and water together in a small bowl to create a slurry.
- Slowly add the cornstarch slurry to the blueberries, stirring gently so as to not break the blueberries. Continue to simmer until the blueberry syrup reaches your desired thickness. It should take about 1-2 minutes for it to come to the consistency where it coats the back of a spoon (which is how we like it).
- Remove from heat and gently stir in vanilla and lemon zest.
If you’re a pancake fan you have got to give these buckwheat pancakes with blueberry sauce a try. Once you taste the flavor that the buckwheat brings to the table I don’t think you’ll ever go back to plain old pancakes. Well, at least we never have here.