Weekend Recipe: Lemon Buckwheat Pancakes With Strawberries and Mint

This recipe is direct from the Etsy Blog.  My favorite shop right now.

Meyer Lemon Buckwheat Pancakes with Strawberries and Mint
Yield: About 15 pancakes

1 cup buckwheat flour
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
Zest of two Meyer lemons
2 cups buttermilk or milk
2 large eggs
2 tablespoons butter, melted

16 ounces strawberries, stems removed, sliced lengthwise
3 tablespoons sugar
Juice of one Meyer lemon
1 tablespoon fresh mint, finely diced
Mint leaves for garnish

First, prep the strawberry topping. Combine the strawberries, sugar, lemon juice and mint. Set aside, stirring occasionally, until ready.

In a large mixing bowl, combine the dry ingredients and the lemon zest. Separately, whisk together the buttermilk, eggs and melted butter.

Fold the wet ingredients into the dry, stirring until just combined. Lumpy batter is okay!

 Preheat oven to 200 degrees.Warm a skillet over a medium flame. Grease the skillet with butter. Use a 1/4 cup measure to make the pancakes. Work in batches of three or four pancakes. Let them sit, undisturbed, until bubbles begin to form on the surface, about 3-4 minutes. Flip and cook another two minutes or so. Remove from heat and keep warm in oven.Regrease skillet in between batches. When all pancakes have been made, divide amongst plates and top with the strawberries and mint.

Garnish with extra mint if desired. Serve warm.

 
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