Buckwheat Pancakes

Very very good!
 

I first had them at Chace's Pancake Corral a few years ago and fell in love. This is my absolute favorite type of pancake ever! Since then I have tried them at various other breakfast places and found that many of them use a much higher ratio of plain flour in their mixture, which results in a lighter colored very meh kind of buckwheat pancake.

This recipe uses very little flour and delivers a rich buckwheat flavor. I even dare to believe that this pancake is much better than Chase's :-) Give it try... you might agree with me.

(serves 2 - makes six 4" pancakes)
(prep time 5 mins)
(cook for a few mins per pancake. Total cook time 15 mins)
Ingredients

Buckwheat flour 1/2 cup
All purpose flour  2 Tbs
Melted butter 2 Tbs
Large egg 1
Lemon zest 1/3 Tbs * adjustable - add more,less or none
Fat free Greek yogurt 2 Tbs  *I love Chobani
(Dilute this with enough water to make 1 cup liquid. Start by adding 1/4 cup of water to the yogurt. Mix well with a fork and then add the rest of the water... otherwise the mixture will be lumpy)
Fat free milk 1/4 cup
Pure cane sugar 1 Tbs
Salt 1/4 tsp
Baking powder 1/2 tsp
I didn't have fresh blueberries otherwise I would have liked to toss a handful (1/2 cup) into the syrup and/or the batter.

Blueberry Syrup

You can ofcourse use any brand of syrup or jam with these :-)
But just to cut back on sugar and also to make it a syrupy consistency I added one part of water to two parts of Bonne Maman wild blueberry persevses and warmed it up in a sauce pan.

Method

Combine everything in a large bowl.
Heat a non stick pan to medium high.
Add a drop of butter before pouring about 1/4 cup worth of batter on to the pan.
The batter will spread by itself to roughly a 4" diameter.
Cook for a minute or until you see little bubbles forming on the surface on the pancake, this is a good indication that you are ready to flip the pancake and cook the other side... this side will take about 30-45 seconds to cook.
Repeat until the batter runs out with a drop of butter before each pour.

YUMEE! YUMEE! YUMEE!
Awesome with butter and warm syrup.
:-)