Pancakes on a Sunday, or any day for that matter, are a real treat! I’ve loved the flavor of buckwheat flour ever since I lived in Paris, where it is usually used to make cheese and ham crepes. In these Whole Grain Berry Pancakes, it makes for a fabulous blend of sweet and savory. During treatment, if I felt up to making them it was a sure sign that the worst of my chemo fatigue was over and that I felt like myself again. My family could look forward to something delicious and healthy coming out of the kitchen. And as these fruity cakes are super easy to pull together, it was no hardship to make them and certainly put a smile on anyone’s face, including mine. Perfect.
- In a small bowl, whisk or sift together the whole wheat pastry flour, buckwheat flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl whisk the egg and yogurt together. If using regular yogurt, add in 2 tablespoons of milk, and if using Greek yogurt use 4 tablespoons of milk. Whisk in the melted butter, lemon zest and vanilla extract until smooth.
- Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients just until moistened. The batter will be very thick and a little bit lumpy.
- Heat a cast iron skillet or sauté pan over medium heat. Add a pat of butter to the pan, and once it bubbles and melts, pour about a ¼ cup of batter for each pancake. Work in batches so you do not crowd the pan. Press berries into the pancakes.
- Cook for about 3 minutes, or until the edges of the pancakes look cooked and bubbles form on the top of the pancakes. Flip and cook for another 3 minutes or until golden brown. Repeat with the remaining batter.
- ¼ cup whole wheat pastry flour (see Ann’s Tips)
- ½ cup buckwheat flour
- 2 tablespoons cane sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup plain yogurt
- 2 to 4 tablespoons milk
- 2 tablespoons butter, melted
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- Butter, for cooking
- ¾ cup frozen or fresh berries
Ann's Tips and Tricks
If you cannot find whole wheat pastry flour, substitute ½ whole wheat flour and ½ all-purpose flour.
You can stir the berries into the batter but if you’re using frozen, depending on the berry, they will turn the batter pink or blue, not always appetizing. Also if they’re not slightly thawed, too many frozen berries in the batter can freeze it solid. I managed to do this at a brunch party I was giving. Once done, never forgotten.