Buckwheat Pancakes

The Gourmandise School   of Sweets and Savories

Flip out. We can spend another article gushing about mulberries, stone fruit and super sweet corn, but today, I'm mad at the sun.  The rays have been beating down on this kitchen window since 7:30 this morning, creating the familiar summer-morning-hunger panic. It's hard to remind everyone that it isn't midday. The sun's working hard, and everyone needs to chill. With that, we bring you our twist on Kim Boyce's Buckwheat Pancakes (her book is a gateway into baking with whole grains). You'll need a bowl, a whisk and a cheese grater (my second favorite tool in the kitchen). Break out the griddle and stuff everyone with these pancakes. In fact, make a double batch; here's to locking your bedroom door tomorrow morning and letting them warm these up in a bath of syrup and butter. You're welcome. See you in the Brunch class. Buckwheat Pancakes Whisk together in a medium bowl: 1 cup buckwheat flour 3/4 cup all purpose flour 1/4 cup sugar 2 tsps baking powder pinch of grated nutmeg  a pinch of grate pepper 3/4 tsp salt In a larger bowl, whisk together: 3 Tbsps melted butter 1 cup whole milk 1 egg 1-2 whole grated peach(es), skin on Topping: 1 pint fresh mulberries or blackberries 1 whole grated peach, skin in juice of 1/2 lemon 2 Tbsps sugar 1. Start your topping by tossing the fruit, sugar and lemon juice together. Cover this bowl and let the sugar do its magic. 2. Pour the dry ingredients over the wet. Stir only until just combined. 3. Heat up a skillet, saute pan or griddle. Melt some butter or add a little oil. Drop by scoopful and cook until almost done on top. Flip just to brown the opposite side. 4. Serve with the peach and mulberry syrup. Wishing you a delicious day,  Clémence and Hadley