Buckwheat Pancakes with Fancy Fruit Salad

Happy New Year to all my new and old Foodvergnuegen friends! I hope your holidays were filled with many delicious and happy moments.

I am just slowly coming up for air after 2 very busy and eventful weeks. My stomach is stretched out to the max, and although all cookies are gone, there is still a small trailer load of chocolates in our fridge and a variety of gourmet gelatos in the freezer. I have no doubt we’ll eat them all up in the coming weeks, although I dread the day I have to squeeze into my swimsuit back in Australia. It’s only a few weeks away, but I can’t yet bear the sight of my blender when I get up in the morning or finish dinner without dessert. The healthy smoothies have to wait a bit longer, but in the meantime I’ll try and share some of the sweets with the kids…

Here’s a taste of what we had for our New Year’s Day breakfast. Scrumptious buckwheat pancakes (a new version), a lovely fruit salad and yogurt with walnuts and maple syrup. I think I had 3 plate fulls, but don’t tell anyone. The pancakes are easy and very yummy. I added whole  and white spelt to the buckwheat, plus buttermilk which gives them some fluff. These pancakes have a good chance to overtake our longtime favorite, Bob’s Red Mill 7 Grain Pancake and Waffle Mix. As for the fruit salad, use what’s in season, don’t cut the chunks too small, add a variety of different colored and textured fruit, some lemon juice to keep the apples from going brown and ta dah!

makes approximately 20 pancakes

Ingredients

1 cup buckwheat flour

1/2 cup whole spelt flour

1/2 cup white spelt or wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

1 tablespoon sugar

1 1/2 cups buttermilk

1 cup whole milk, or a little less (see below)

2 eggs, lightly beaten

2 tablespoons butter, melted and cooled

Method

Whisk together dry ingredients in medium sized mixing bowl.

In a separate bowl, mix eggs, buttermilk and melted butter. Stir into dry ingredients.

Slowly add milk, while continuously stirring batter. Add only enough milk until batter reaches the desired consistency. It might be less than the cup listed above.

Let batter sit and rest while you prepare the fruit salad.

Lightly grease large non-stick pan and heat on medium flame. Ladle batter into pan, usually 1 ladle per pancake.

Watch pancakes closely. When small bubbles appear on the surface after approximately 3 minutes, turn them over with a spatula and cook for another minute or two. Place pancakes next to each other on a baking sheet and keep warm in the oven until you have cooked them all.

Serve with maple syrup, yogurt and fruit salad.

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