Pancakes on a Sunday, or any day for that matter, are a real treat and this whole grain version even packs a nutritional punch thanks to buckwheat flour. These fruity cakes are super easy... to pull together and will certainly put a smile on anyone’s face.
In a small bowl, whisk or sift together the whole wheat pastry flour, buckwheat flour, sugar, baking powder, and salt. Set aside.
In a medium bowl whisk the egg and yogurt together. If using regular yogurt, add in 2 tablespoons of milk, and if using Greek yogurt use 4 tablespoons of milk. Whisk in the melted butter, lemon zest and vanilla extract until smooth.
Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients just until moistened. The batter will be very thick and a little bit lumpy.
Heat a cast iron skillet or sauté pan over medium heat. Add a pat of butter to the pan, and once it bubbles and melts, pour about a ¼ cup of batter for each pancake. Work in batches so you do not crowd the pan. Press berries into the pancakes.
Cook for about 3 minutes, or until the edges of the pancakes look cooked and bubbles form on the top of the pancakes. Flip and cook for another 3 minutes or until golden brown. Repeat with the remaining batter.
If you cannot find whole wheat pastry flour, substitute ½ whole wheat flour and ½ all-purpose flour.
You can stir the berries into the batter but if you’re using frozen, depending on the berry, they will turn the batter pink or blue, not always appetizing. Also if they’re not slightly thawed, too many frozen berries in the batter can freeze it solid. I managed to do this at a brunch party I was giving. Once done, never forgotten.
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