Buckwheat Pancakes with Seasonal Fruit

Ingredients

Equipment Needed

• •12-inch cast iron skillet or griddle
• •Small saucepan for the compote
• •Thin, flexible spatula
• •Wire whisk

Instructions

1. 1

   Make the compote

   Start with the fruit. If using berries, leave small ones whole and halve larger ones. Stone fruit should be pitted and sliced into wedges. Pears or figs, quartered. Place the fruit in a small saucepan with the honey, lemon juice, and a pinch of salt. Set over medium-low heat and cook gently, stirring occasionally, until the fruit softens and releases its juice, eight to twelve minutes. Some fruits will hold their shape; others will collapse into jam. Both are right.

   If your fruit is perfectly ripe and sweet, use less honey. Taste as you go. The fruit will tell you what it needs.
2. 2

   Whisk the dry ingredients

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. The buckwheat will look darker and more speckled than what you are used to. This is its character showing.

3. 3

   Combine wet ingredients

   In a smaller bowl or measuring pitcher, whisk the buttermilk with the eggs, melted butter, and vanilla until smooth. The buttermilk's tang will balance the earthiness of the buckwheat.

4. 4

   Make the batter

   Pour the wet ingredients into the dry and stir with a wooden spoon or spatula until just combined. The batter will be thick and slightly lumpy. Do not overmix. A few streaks of flour are perfectly fine. Let the batter rest for five minutes while you heat your pan. This rest allows the buckwheat to hydrate fully.

   Buckwheat absorbs liquid slowly. If your batter seems too thick after resting, add a splash more buttermilk.
5. 5

   Heat the pan

   Set a cast iron skillet or griddle over medium heat. Let it warm slowly for two to three minutes. Add a small knob of butter and swirl to coat. The butter should foam gently, not brown immediately. If it browns too fast, your pan is too hot. Wipe it out, lower the heat, and start again.

6. 6

   Cook the pancakes

   Pour about a quarter cup of batter for each pancake. Let them cook undisturbed until bubbles rise to the surface and begin to pop, the edges look set, and the underside is golden brown, about two to three minutes. Flip gently. The second side needs only a minute or so. The pancakes should feel light when you lift them.

   Buckwheat pancakes are more delicate than wheat pancakes. Use a thin spatula and a confident hand when flipping.
7. 7

   Keep warm and serve

   Transfer cooked pancakes to a warm oven (200F) while you finish the batch. Add a small knob of butter before each new round. Stack the pancakes on warm plates, spoon the fruit compote generously over the top, and let the juices run down the sides. A drizzle of good honey or maple syrup if you like, though the compote may be sweet enough on its own.

Chef Tips

• •Seek out stone-ground buckwheat flour from a mill that grinds in small batches. The difference is remarkable. It should smell faintly nutty and alive, not dusty or stale.
• •The fruit follows the season. Summer means berries and stone fruit. Autumn brings pears, figs, and late plums. Winter offers citrus segments or poached quince. Spring might be rhubarb with a touch more sweetener.
• •Buttermilk can be made at home: one and a half cups of whole milk with one and a half tablespoons of lemon juice, left to sit for ten minutes until it curdles slightly.
• •These pancakes are less sweet than most American versions. This is intentional. The compote provides the sweetness, and you taste the grain itself.

Advance Preparation

• •The compote can be made up to three days ahead and refrigerated. Warm gently before serving, or let it come to room temperature.
• •The dry ingredients can be whisked together the night before and stored covered at room temperature.
• •Leftover pancakes freeze well for up to one month. Reheat in a single layer in a 350F oven until warmed through, about five minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)