Makes 18 pancakes (3 flapjacks per serving)
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
- 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
- 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.
- 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.
- Serve the flapjacks with the Triple Berry Sauce.
FOR THE BERRY SAUCE
- 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 have risen.
- 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.