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Buckwheat Pancakes with Blueberries and Bananas

Posted on November 21, 2010 at 12:26 PM


A perfect day for Buckwheat pancakes

I talked to my son Sakae in Portland last night. He was telling me how suddenly it's gotten cold and wintery up there.  He said he likes the plaid wool shirt I sent him for his birthday.  


I woke up this morning to the sound of rain tapping hard on the skylights.  It feels like winter in Santa Monica, too.

 It's a perfect day for pancakes. There is still some Anson Mills buckwheat flour that Glenn Roberts sent me to try. Buckwheat flour is made from uncooked groats. Anson Mills makes a very dark and earthy buckwheat flour. The darkness comes from the black hull in the flour.  The hull is rich in Lysine, an important amino acid. I like the flavor of dark buckwheat flour but when using four that contains the hull, you have to be sure that the buckwheat is not sprayed with chemicals.  




I was first going to put some sliced persimmon into the batter but the fruit was not ripe enough. So I switched to blueberries.  I also had some bananas on the counter, so I sliced one up and threw that into the pancake mix, too.


Big fat blue berries 


My pancake look likes the surface of Mars.


Recipe:
Makes 2-3 pancakes

Pancake mix:
1 cup buckwheat flour
1 cup milk
1/2 tsp salt
1 tsp baking soda
 2 tsp maple syrup
1 egg
1 banana, sliced thinly
1 cup blueberries
2 tbls Vegetable oil

Maple syrup
Butter


Combine all the ingredients except for the fruit and vegetable oil.   Mix well.  
Heat a frying pan over medium heat.  Add the vegetable oil. Use about 1 tablespoon of oil per pancake.

Pour 1/3 to 1/2 of the pancake mix. Add the fruit.  Fry the pancakes. When bubbles appear on the surface and pop,
turn the pancake over.  Cook the other side.  Make 1-2 more pancakes.

Serve with butter and maple syrup.





Categories: Breakfast Fare

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