Buckwheat Griddle Pancakes with Black Peppercorn & Bay Blackberry Sauce are fluffy pancakes made from buckwheat flour, topped with a tangy, spiced blackberry sauce, and finished with vanilla-infused cream. Perfect for a flavorful breakfast.
Tips for Cooking on a Griddle
Cooking on a griddle can be a lot of fun and yields delicious results! Here are some tips to help you get the most out of your griddle cooking, whether with this recipe or another one. Always preheat your griddle to the desired temperature. This ensures even cooking and helps prevent sticking. Also, give your pancakes enough space to cook evenly. Overcrowding can lower the temperature and lead to steaming instead of searing. And make sure you scrape off the residue leftover from your pancakes, so the griddle is clean for next time.
Buckwheat Griddle Cakes With Blackberry Sauce
Description
Delicious and good for your body too!
Ingredients
- 1 cup buckwheat flour
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1– 1 1/4 cup whole milk
- 2 tbsp lemon juice
- 2 tbsp unsalted butter, melted plus more for the skillet
- 1 egg, beaten
- 1/2 tsp vanilla
- Vanilla cream (See below)
- Black peppercorn and bay blackberry sauce (See below)
For the vanilla cream:
- 8 oz sour cream
- 1 vanilla bean pod
- 1 tsp sugar
For the black peppercorn and bay blackberry sauce:
- 6 oz blackberries
- 1 bay leaf
- 1 tbsp lemon juice
- 3 black peppercorns
- 1 1/2 tbsp sugar
- 1 tbsp water
Instructions
- To make the griddle cakes, combine the flours, baking powder, baking soda and salt. In a separate bowl combine the lemon juice and milk and allow to sour for five minutes. Add the melted butter, egg and vanilla to the milk and stir to combine. Add the wet ingredients to the dry and let the batter rest for five minutes.
- Heat the frying pan, add butter to coat the bottom and when warm, ladle batter onto the pan. When bubbles start to form–a few minutes–flip and cook on the other side.
- Remove the peppercorns and bay leaf from the sauce and then drizzle it over the hot griddle cakes. Add a dollop of the vanilla cream.
For the vanilla cream:
- Place the sour cream in a bowl.
- Then, scrape the seeds from the vanilla bean pod along with the sugar then stir to combine.
- Refrigerate until ready to use.
For the black peppercorn and bay blackberry sauce:
- Place all of the ingredients in a saucepan and cook at a low simmer for about 5-6 minutes (the berries will soften and turn red).
- Remove from the heat, allow to cool and store in the refrigerator overnight or until ready to use.
Recipe by Julia Platt Leonard
Food and Styling by Anna Franklin
Photography by Laura Petrilla
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