Bumbleberry Buckwheat Pancakes with Cinnamon Cream

Bumbleberry buckwheat pancakes
Photo Credit: Johnny Miller

Gail says: “The batter in these pancakes is really simple, fun and easy. It’s great for kids but sophisticated enough to make for adults. It has lots of lemon zest, and buckwheat flour, which is really hearty and healthful, and gives a really nutty flavor to the pancakes.

“The bumbleberries are key,” she adds. “It’s a mix of three different kinds of berries. I grew up with bumbleberry pie in Canada. It’s just a mixed-berry pie, but I love the word ‘bumbleberry.’ The reason for mixing berries is that the depth of flavor you get is richer and more interesting than if you just use one. And the cinnamon cream is super simple—it’s rich with a bit of tartness, not cloying. So the pancakes are pancakes, but they have a couple of little elements that you might not do with everyday pancakes. It makes them very layered but still really familiar.”

Note: In place of buttermilk, you can use 1 1∕2 cups whole milk mixed with 2 tablespoons fresh lemon juice or distilled white vinegar for this recipe.

 

Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons.  Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style.  All rights reserved.

Bumbleberry Buckwheat Pancakes with Cinnamon Cream

  • Serves: 4
  • PRINT Print This Recipe

Ingredients

  • Pancake Batter
  • 1 cup buckwheat flour
  • 1 cup unbleached all-purpose flour
  • 1∕3 cup plus 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1∕2 teaspoon baking soda
  • 2 1∕4 cups chilled well-shaken buttermilk (low-fat or whole; see Note)
  • 2 large eggs, lightly beaten
  • 2 tablespoons coconut oil, melted, plus more for griddle
  • 2 teaspoons freshly grated lemon zest (from about 1 lemon)
  • 1 (6-ounce) container blackberries (about 1 1∕2 cups), cut in half if large
  • 1 (6-ounce) container raspberries (about 1 3∕4 cups)
  • 1 (6-ounce) container blueberries (about 1 1∕3 cups)
  • Cinnamon Cream
  • 1 cup heavy cream
  • 1∕4 cup nonfat Greek yogurt
  • 1∕2 teaspoon ground cinnamon
  • Pure maple syrup, warmed, for serving

Directions

  1. For the batter: In a large bowl, combine the buckwheat flour, all-purpose flour, sugar, salt, baking powder, and baking soda. Add the buttermilk, eggs, coconut oil, and lemon zest; stir together until just combined (a little lumpy is OK; do not overmix). Allow the batter to rest for 15 minutes. Gently fold in all but 1∕3 cup of each type of berry.
  2. For the cinnamon cream: Beat the cream in a medium bowl to medium peaks. Fold in the yogurt and cinnamon and continue beating just until stiff peaks form. Cover and refrigerate until ready to serve.
  3. Heat a heavy-bottomed griddle over medium heat; brush with coconut oil. Working in batches, drop 1∕3-cupfuls of the pancake batter into the griddle. Cook the pancakes until the undersides are deep golden and bubbles start to form around the edges, about 3 minutes, then flip. Reduce the heat to low and cook 1 to 2 minutes more, until the underside is golden, too. Repeat with the remaining batter. Serve the pancakes topped with a generous dollop of cream, the remaining berries, a drizzle of warm syrup, and any remaining cream on the side.