Buckwheat Pancakes with Wild Blueberry Apple Compote
Buckwheat flour offers a nutty, distinctive flavour but the secret is in the sauce. Try them with a dollop of Greek yogurt or sour cream.
1 1/2 cups (360 ml) 1% milk
1 cup (120 g) buckwheat flour
1 medium egg
1/4 teaspoon salt
1 tablespoons butter
1 tablespoon sugar
1 tablespoon baking powder
2 tablespoons fresh lemon juice
1 tart apple
1/3 cup (70 g) sugar
2 1/2 cups (350 g) frozen wild blueberries
2 teaspoons cornstarch
1 tablespoon icing sugar
1. Mix milk, sugar, melted butter and eggs together. Using a whisk, add buckwheat flour and mix until dough is smooth. Cover and let sit for approximately 30 minutes.
2. Melt small amount of butter in large pan and spray with cooking oil. Place a small amount of batter on heated pan and cook until bubbles in batter appear. Flip and cook for another few minutes. Serve pancakes with warm wild blueberry apple compote and sprinkle with powdered sugar.
1. Squeeze lemon juice in a pot. Peel, core, and coarsely dice apple. Place diced apple, sugar, lemon juice and frozen wild blueberries in saucepan and bring to a simmer. Simmer for 10 minutes or until apples are soft but not mushy.
2. Dissolve corn starch in small amount of water (2-3 tablespoons). Add to compote and stir well until compote thickens. Bring to boil and remove from heat. Cover and let cool.
Tip: the pancakes and compote are delicious with a dab of vanilla Greek yogurt or sour cream. Bacon also adds a nice balance of flavors.