Buckwheat Buttermilk Pancakes

Old fashioned, iconic Americana. That’s what these are. ┬áSince we always have homemade Kefir around the house, I use that in place of buttermilk. If you decide to use kefir like I did, just be sure it is plain and unsweetened.

buckwheat Buttermilk Pancakes

Course: Breakfast
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 People

These are light and airy, with a little grittiness of the buckwheat. They have a strong buckwheat flavor

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Ingredients

For the Pancakes:

  • 6 Tbsp Unsalted butter
  • 1 1/4 Cup Buttermilk or Kefir
  • 3/4 Cup Buckwheat Flour
  • 1/2 Cup Cake Flour
  • 1/4 Cup Rice Flour
  • 1 Tsp Baking powder
  • 1 Tsp Baking Soda
  • 3/4 Tsp Salt
  • 1 Egg

For the lemon butter:

  • 4 Tbsp Unsalted butter
  • 6 Tbsp Powdered Sugar
  • 1 Pinch Salt
  • Zest and juice from one lemon

For the Blueberry Compote:

  • 1 1/2 Pints Fresh blueberries
  • 1/2 Cup Sugar
  • 1 Pinch Salt
  • Juice of one lemon
  • 1/2 Stick Cinnamon

Instructions

Lemon butter:

  1. Take butter out and let soften in a bowl. Using a hand mixer, beat the butter until it it light and fluffy.  Add the sugar and salt and continue beating about 1 minute. Grate the rind of one small lemon and add it in, the squeeze the juice of that lemon and add it as well. Beat those in. Refrigerate until ready to use.

Compote:

  1. Place 1 pint of blueberries into a heavy-bottomed medium saucepan with the sugar, salt, lemon juice, and cinnamon stick and set over medium-low heat. Stir frequently as the blueberries begin to sizzle softly and melt. They will quickly begin to release their juices and cease sticking. Bring them to a simmer and cook until soft and saucy, about 5 minutes. Add the remaining blueberries and heat until the whole berries are warm in the center and yielding but have not yet burst, about 2 minutes. Serve warm. (Can be made in advance and re-warmed.

Pancakes:

  1. Melt the butter in a small saucepan over low heat. Pour the buttermilk into the saucepan with the butter to warm it slightly. Heat skillet or griddle (cast iron is best) over medium heat to warm while you finish making the batter. The skillet is hot enough when droplets of water flicked onto the surface sizzles on contact. 

    Whisk together the flours, baking powder, baking soda, and salt into a large mixing bowl. Whisk the egg in a medium mixing bowl. Slowly Add the warm buttermilk mixture to the egg and whisk well to combine. Pour the liquid ingredients into the dry all at once and whisk only lightly to combine. (Don't over mix - the batter should be a lumpy with some dry bits)

    Lightly oil your hot pan. Drop pancakes one at a time into the pan with a small ladle. Make to your desired size. When the pancakes are nicely browned on the bottom and have begun to bubble on the top, 2 to 3 minutes, flip the cakes and brown the other sides, 1 to 2 minutes longer. Take the pancakes from the skillet, regrease the skillet, and cook the next batch. (If the batter becomes too thick over the course of making the pancakes, thin it with a little milk.) Serve the pancakes hot off the griddle with Lemon Butter and Blueberry Compote.

Recipe Notes

Adapted from an original recipe from Anson Mills grains.

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