Fluffy pancakes with buckwheat flour and blueberries
Fluffy pancakes with buckwheat flour bring a rustic buckwheat flavor to the plate, suitable as a snack or breakfast, as well as dessert.
© Suzan Gabrijan
These pancakes can be upgraded to a vegan and/or gluten-free version, and for traditionalists, almond milk and vinegar can be replaced with a mixture of regular milk and yogurt.
INGREDIENTS
- 150 g buckwheat flour
- 1 tablespoon white wheat flour (omit for gluten-free version)
- 1 teaspoon cream of tartar baking powder
- salt
- 1 teaspoon apple cider vinegar
- 150 ml almond milk
- 1 egg or 1 tablespoon ground flaxseeds mixed with 1 tablespoon water for vegan version
- 2 handfuls of fresh blueberries
To serve:
- 1 tablespoon sour cream mixed with 1 teaspoon vanilla sugar with vanilla bean seeds or vegan vanilla ice cream
- powdered sugar
- maple syrup
- fresh tarragon
- oil or butter for frying pancakes
PREPARATION METHOD
In a bowl, combine the buckwheat flour, cream of tartar baking powder, and salt, and mix well. Add almond milk, apple cider vinegar, and egg if using. If not using egg, add ground flaxseed mixed with water.
Gently fold in the fresh blueberries.
Heat a thin layer of oil in a pan, then pour three rounds of batter onto it, each about 8 cm in diameter (approximately half a ladle of batter each).
Cook the pancakes until fluffy: after 4 minutes, flip them over to brown the other side until golden.
Serve the pancakes stacked on top of each other, dusted with powdered sugar and topped with vanilla sour cream, vegan ice cream, or maple syrup if desired.
Sprinkle with freshly chopped tarragon before serving.