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






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