It's National Pancake Day on March 8th! OK, so maybe it's a made up holiday meant to pump up sales for IHOP, but still it's a wonderful day to enjoy those fluffy, sweet cakes.
I created these buckwheat pancakes for my daughter Willa when she was a toddler. The color is a bit dark from the buckwheat flour, so I brightened them up with the delicious and simple Triple Berry Sauce. The recipe is on page 154 in Eating in Color. Try these at your next brunch with friends. They're a wonderful change from the basic ones.
WILLA'S BUCKWHEAT FLAPJACKS with TRIPLE BERRY SAUCE
Makes 18 pancakes (3 flapjacks per serving)
1 cup (160g) buckwheat flour
1 cup (120g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 tablespoons light brown sugar
1/4 teaspoon salt
13/4 cups (415ml) 2% milk
1/4 cup (60ml) canola oil or coconut oil
1 large egg, whisked
cooking spray, for the pan
TRIPLE BERRY SAUCE
1 cup (125g) fresh or frozen blueberries
1 cup (125g) fresh or frozen raspberries
1 cup (115g) fresh strawberries, hulled and sliced, or frozen strawberries
1/2 cup (125ml) pure maple syrup
1 teaspoon pure vanilla extract
1. Combine the flours, baking soda, cinnamon, brown sugar,
and salt in a large bowl. In a separate bowl, whisk together
the milk, oil, and egg. Make a well in the dry ingredients
and stir in half of the wet mixture. Add the remaining wet
mixture and combine thoroughly.
2. Spray a large nonstick saut. pan with cooking spray
and heat over medium-high heat. Using a 1/4-cup (60ml)
measure, spoon the batter onto the hot pan. Cook each
flapjack for 3 minutes, until bubbles begin to form on the
surface, then flip and cook for another 2 minutes.
3. Serve the flapjacks with the Triple Berry Sauce.
FOR THE BERRY SAUCE
1. Put the berries—with water still clinging to them, if using
fresh berries—in a medium saucepan over medium-high
heat. Pour in the maple syrup, cover, and bring to a simmer.
Simmer for 8 to 10 minutes, stirring occasionally. Turn the
heat off , stir in the vanilla, and skim off any foam that may
2. Serve warm over pancakes, waffles, ice cream, or yogurt,
or transfer to an airtight container and chill. The sauce will
keep for 3 days in the refrigerator.