Walk into any traditional Breton creperie worth it’s weight in salt, you’ll be given the option to order the buckwheat version. A warm scrumptious plateful of purply comfort food goodness is served. The health benefits of buckwheat are too numerous to mention. In a nutshell it has been known to be beneficial for: type II Diabetes, reduce bad cholesterol, high blood pressure, hypertension, obesity, constipation… the list goes on and on. So if you want to learn more about these gluten free groats visit The Whole Grains Council site.
Father’s day is coming up, so why not treat your special peeps to a wholesome, satisfying plate of yummy fluffy organic buckwheat pancakes. A dot of butter, a generous drizzle of organic maple syrup, and some fresh raspberry compote seals the deal for your unconditional love. Don’t get me started on the health benefits of raspberries. We’ll leave that for another story. Let’s just say the fussy little ones and the ‘ol grumpy ones will be fooled into eating healthy.
Fluffy Organic Raspberry Buckwheat Pancakes (Gluten Free) Serves 4 to 8 (depending on how hungry)
1 1/2 cups organic buckwheat flour 2 teaspoons baking soda 3/4 teaspoon salt 2 cups buttermilk 6 tablespoons unsalted butter, melted 2 large eggs, at room temperature, separated 1 cup organic raspberries to dot each pancake
In a medium bowl, stir together the buckwheat flour, baking soda and salt.
In a large bowl, combine the buttermilk, butter and egg yolks.
In another medium bowl, beat the egg whites until stiff peaks form.
Make a well and add the dry ingredients to the buttermilk mixture and stir just until combined. Gently fold the beaten egg whites into the batter just until combined.
Heat a lightly buttered griddle or cast-iron skillet.
For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Dot each with about 4 to 6 raspberries.
Cook over moderately low heat until the top is set, about 2 minutes.
Flip the pancakes and continue cooking until golden, about 1 minute longer.
Transfer to a large plate and keep warm while you cook the remaining pancakes.
Divide the pancakes among plates, garnish with raspberry compote.
Serve with butter and pass the maple syrup!
2 cups fresh organic raspberries (frozen may be used) 1/4 cup of water 4 Tablespoons organic maple syrup, or to your taste
In a nonreactive saucepan, combine the raspberries and the water.
Add maple syrup
bring to a boil over high heat until bubbling
Serve on the side or spoon over pancakes