The name buckwheat is something of a misnomer; this pseudo cereal is more closely related to quinoa or amaranth than to wheat. It’s naturally gluten free and makes for a lovely, tender crumb in pancakes and baked goods. The addition of gluten-free flour here makes the pancake fluffier, but the recipe can also be made without added flours for a denser, moister pancake. The lemon cream that tops this breakfast is worth dolloping on everything from pancakes to pie, berries to bananas; make extra and dollop freely, as needed.
1 cup buckwheat flour
1 cup gluten-free all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
3 tablespoons butter, melted
About 2 tablespoons neutral oil for the griddle
In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. In a large measuring cup or bowl, whisk together the buttermilk, eggs and vanilla, followed by the melted butter. Pour the wet ingredients into the dry, and fold with a rubber spatula just until combined.
Preheat a nonstick griddle, frying pan or cast iron skillet over medium heat. Grease the pan with a small amount of the neutral oil, swirling to coat.
When the pan is hot, spoon or ladle a small amount of batter onto the griddle and cook until golden brown and set on the bottom, 2 to 3 minutes, or until bubbles appear. Then flip and cook on the second side for 2 minutes more, until browned on the second side.
Adjust the heat on the griddle, then cook the remaining pancakes in batches until all the batter has been used. Serve with lemon cream and fresh blueberries. Makes about 16 pancakes.
LEMON CREAM
1 cup heavy whipping cream
1 teaspoon lemon zest
2 teaspoons honey
Pour cream into a mixing bowl and add the lemon zest. Let sit a few minutes, then add the honey and whip until soft peaks form, using a whisk or electric mixer.
If you prefer a silkier cream without the texture of the lemon zest, strain before whipping.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
