I really didn't plan to post this - at all - because I have already posted a number of pancake recipes (here and here and here). So we had already made pretty good inroads on the syrup before David said something about had I got my picture? This has become his code for 'post this' and as he doesn't recommend posting everything by any means I usually give the idea serious consideration. Anyway, today is totally unstyled - even more than usual. This is what breakfast looked like, messy syrup pitcher, third-helping-of-pancake-plate and all. But he was right - these pancakes and this syrup needed to be shared. In fact, if you haven't got some buckwheat flour in the house I think you should run out and get some today just so that you are ready for tomorrow morning, or tonight, or whenever.
The buckwheat pancakes are healthy and satisfying but lovely and light. The syrup is to die for. Add a generous sprinkle of fresh, slightly tart blueberries and it's pretty hard to stop. If we had been eating breakfast at 5:30 this morning the sun was shining and the sky was clear (sadly I was awake so I know!), by 8:00 it was grey and cool. Either way, this breakfast was just perfect.
If you want to make these gluten-free just swap out the sprouted whole wheat flour and unbleached white flour for 1 cup of my whole grain gluten-free flour mix. Or a commercial gf flour mix - may not be quite as 'whole grain' but if gluten makes you sick....
cardamom honey cream syrup
(adapted from Cook This Now by Melissa Clark)
1/3 cup honey
1/2 cup water
1/2 cup heavy cream
1/4 tsp ground cardamom
pinch of good sea salt
Combine the honey and water in a small saucepan and bring to a simmer. Let bubble softly for a minute or so. Stir in the cream, salt, and cardamom. Let it bubble a minute or so more. Remove from heat and let cool.
(barely tweaked from Cook This Now by Melissa Clark)
1/4 cup unbleached white four
3/4 cup buckwheat flour
3/4 cup sprouted whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 large eggs
1 Tbsp honey
2 cups buttermilk or plain yogurt or soured milk, as needed
3 Tbsp unsalted butter, melted
Whisk the dry ingredients together in a large bowl (flours, baking soda, baking powder, and salt). Add the eggs, honey, buttermilk (or whatever your choice is), and butter. Stir just until combined. You may need to add a bit more 'milk' if the batter is too thick - I added another 1/8 cup or so.
Cook on a lightly buttered griddle. (In case of need ... by dropping 1/4 cup dollops onto the griddle or frying pan, cooking until bubbles form on the surface of the pancake and flipping it.)
Serve hot with (or without) fresh fruit and syrup.
Note: for the 'buttermilk' I use whatever I might have in the fridge at the time - buttermilk, plain yogurt, sour cream mixed with milk, soured milk (milk with a bit of lemon juice) or sometimes a mixture of any of these.