Raspberry + Chocolate Chip Buckwheat Pancakes

Makes : as many as you want really!

Soft fluffy pancakes studded with tangy raspberry and decadent chocolate – the perfect indulgent breakfast.

Ingredients:

Base pancake recipe per person:

• 1/2 cup (80 grams) buckwheat flour
• 1 teaspoon baking powder
• pinch salt
• 1 tablespoon brown sugar
• 1/2 cup (120 mls) milk (dairy or coconut)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons (55 grams) melted butter or vegetable oil

For raspberry and chocolate chip flavour per person:

• 2 tablespoons chocolate chips
• 2 tablespoons lightly crushed freeze dried raspberries

For banana and cinnamon flavour per person:

• 1/2 large banana, diced
• 1/2 teaspoon ground cinnamon

For gingerbread flavour per person:

• 1/2 teaspoon ground ginger
• 1/2 teaspoon mixed spice (or cinnamon)
• 1 tablespoon golden syrup

For blueberry and lemon flavour per person:

• 1/3 cup blueberries (fresh or partially thawed)
• 1/2 teaspoon fined grated lemon zest

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Bowl
• Whisk, fish-slice style spatula
• Non-stick frying pan or flat surface grill press

Directions:

It literally couldn’t be easier. Dump all the base ingredients into a bowl.

Whisk until smooth. Let the batter stand for 15 to 20 minutes – just long enough to have a shower. Buckwheat absorbs a lot of water and it will make the batter thicker and easier to work with.

Fold in the flavour ingredients.

Heat a large non-stick frying pan over a medium heat. I like to use my sandwich press as it has a large square non-stick surface that doesn’t have a lip on the front so flipping is easy.

For flavour as well as helping with sticking, brush a little melted butter on your cooking surface. Scoop dollops of batter onto the hot surface – the size depends on your preference.

Watch for bubbles that rise to the top and persist – the pancakes should be mostly cooked through before flipping. 

If the bottoms are getting too brown, adjust the heat before cooking the next batch.

Cook for about 30 seconds to a minute on the second side until golden underneath and springy with pressed gently.

Transfer to a wire rack covered with a cloth to keep warm until all the pancakes are cooked.

Serve with your favourite toppings, and then get your Sunday on. By which I mean have a nap…

Cook’s Notes:

• The perennial (and important) question is: will it waffle? The answer is yes. Reduce the milk to 1/3 cup per person and get waffling. Each persons-worth will make two large square belgian style waffles.
• Buckwheat is very filling due to the high protein content so go a bit easy.

 – I’m really not going to give storage notes for pancakes. Just eat them – 

© 2020 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.