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5 from 2 votes
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
  • 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
  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!