This recipe is a nice treat for Mother’s Day brunch! It’s flexible so you can make as is, or sub some of the buckwheat flour with whole wheat, spelt or emmer flour. I used local blueberries that I had frozen from last season, but fresh would be great too.
1 1/2 cup buckwheat flour
1/2 tsp salt
1 tsp baking soda
3 Tbsp honey
3 Tbsp unsalted butter, melted
1 1/4 cups buttermilk
1/2 cup blueberries
additional butter, for the skillet
- Heat a well-seasoned griddle, cast iron skillet, or non-stick pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
- In a large bowl, whisk together the dry ingredients.
- Mix the honey and melted butter, then pour over the dry ingredients and start stirring.
- Beat the egg with a fork, stir it into half of the buttermilk, and add the mixture to the batter. Slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter.
- Stir only until everything is combined. Do not over mix. A few lumps are fine.
- Coat pan/griddle with oil using a paper towel to spread it around.
- Using a 1/4 cup, ladle the batter onto the hot surface to the desired size, about 4-5 inches wide.
- Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the centre of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.