I love Sunday morning breakfast. Church is later in the morning, and it’s fun to make a special meal when I have time to spare. Buckwheat pancakes with real maple syrup, sausage, and fresh fruit is one we really enjoy. I got the original recipe from Simply Recipes and made it our own. Buckwheat has an earthy flavor and Simply Recipes says you can substitute the wheat flour for all buckwheat (which is gluten free). I haven’t tried that.
- 1 cup buckwheat flour ( use Bob’s Red Mill)
- 1 cup whole wheat pastry flour (again, Bob’s Red Mill)
- 3 Tbsp. sugar
- 1/2 tsp. sea salt
- 1 rounded tsp. baking soda
- 3 Tbsp. butter, melted
- 1 egg, slightly beaten
- 2 1/2 cups buttermilk
Put it All Together
- Heat a griddle or non-stick pan to medium heat.
- In a large bowl, whisk together the dry ingredients.
- Pour melted butter over dry ingredients and start mixing.
- Add the slightly beaten egg to the buttermilk. Slowly add buttermilk mixture to dry ingredients until you get the desired consistency for the pancakes. You may need to add or not use all buttermilk.
- Put a small amount of vegetable oil or spray on the heated pan/griddle.
- Pour about 1/4 cup batter onto the griddle. Cook until bubbles appear on top (3.4 minutes). Turn for an additional 2-3 minutes or until nicely browned.
- Serve with warmed REAL maple syrup, the fresh fruit of your choice (we use a variety of fresh berries), and sausage or bacon if desired.