I found some organic, stone milled buckwheat flour at our Local Family Farms store in Verona. It is gluten-free, despite it’s name…and it’s Sunday…so I figured I could indulge myself with some pancakes. The addition of blueberries and pecans comes from our menu from Sunsets Restaurant (2003-2008). It was a popular and well-loved breakfast item amongst cottagers, locals and our kids. If gluten is not an issue for you – try the blueberries and pecans with your regular pancake recipe, or try half buckwheat, half all-purpose flour for some extra fiber and flavour. Either way, blueberries and pecans make a great combo in baked goods.
*This product does turn out drier than conventional pancakes, so try serving maple syrup on the side– it tends to get absorbed quickly.
Buckwheat Pancakes with Blueberries and Pecans
adapted from Umbrella-d.com
makes about 8 5inch pancakes
1 cup buckwheat flour
2 tbsp sugar
2 tsp baking powder
3/4 cup milk (I used soy milk, use whatever you like)
2 tsp melted butter
2 tsp vanilla
1/2 cup pecans, chopped
1/2 cup blueberries (fresh or frozen)
Mix all dry ingredients together, mix all wet ingredients together, then mix both together. Stir until well-combined.
Preheat large skillet to medium-high. Grease pan lightly with a neutral oil. Pour about 1/4 cup of batter for each pancake into hot pan.
Sprinkle pecans and blueberries over pancake batter. Cook until edges are browned, flip and continue to cook for another minute or two.
Serve with butter and maple syrup.