Buckwheat Pancakes with Strawberries and Cream

Buckwheat is not wheat at all. It is a gluten free seed from the fagopyrum escuentum plant. These seeds (called groats) can be used like bulgar or ground into a flour. One of my favorite cereals is cream of buckwheat. It has a naturally sweet flavor and is really good for you too! It’s rich in dietary fiber, helps lower blood sugar and cholesterol and is rich in antioxidants. And every 1/2 cup serving has 14 grams of protein! And above all else, it tastes good!

So get out the griddle and start making breakfast!

Here’s How to Do it:

The first thing is to macerate the strawberries. Sprinkle the sugar over the sliced berries. It will start soften them and they will absorb some of the sugar. Set them aside until serving.

Now, mix the dry ingredients. Put them all in a mesh strainer and shake them out together. This helps break up the lumps and mixes the ingredients well.

Whisk together the egg, milk, butter and extract, then pour it into the dry ingredients and gently stir.

Be careful not to over mix.

Next, lightly oil a griddle, then heat it up. Pour the batter onto the hot griddle. I used about 1/4 cup for each. When the top starts to show air holes, carefully flip the pancake. Allow both sides to cook and brown. It shouldn’t take more than 3 or 4 minutes per side.

Remove the pancakes to a warm plate and continue cooking until you have used all the batter.

Top the pancakes with a pat of butter,

a little honey, whipped cream and strawberries – and enjoy!! So good!

© Copyright 2020 The Lazy Gastronome

5 from 2 votes

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Buckwheat Pancakes with Strawberries and Cream

A deliciously sweet pancake that fills your mouth with flavor!

Course: Breakfast, brunch

Cuisine: American

Keyword: buckwheat, cream, strawberries

Servings: 8 pancakes

Author: HelenFern

Ingredients

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1/2 Tablespoon brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 cup melted butter
• 1/4 cup milk
• 1 large egg
• 2 teaspoons maple extract
• 2 cups stawberries, sliced
• 2 teaspoons sugar
• whipped cream
• butter for the top
• honey for the syrup

Instructions

1. The first thing is to macerate the strawberries. Sprinkle the sugar over the sliced berries. It will start soften them and they will absorb some of the sugar. Set them aside until serving. 

2. Now, mix the dry ingredients. Put them all in a mesh strainer and shake them out together. This helps break up the lumps and mixes the ingredients well.

3. Whisk together the egg, milk, butter and extract, then pour it into the dry ingredients and gently stir. Be careful not to overmix.

4. Next, lightly oil a griddle, then heat it up. Pour the batter onto the hot griddle. I used about 1/4 cup for each. When the top starts to show air holes, carefully flip the pancake. Allow both sides to cook and brown. It shouldn't take more than 3 or 4 minutes per side. Remove the pancakes to a warm plate and continue cooking until you have used all the batter.

5. Top the pancakes with a little butter, a swirl of honey, whipped cream and strawberries - and enjoy!! So good!

Here are some things that are perfect to use for this recipe!

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