Buttermilk Buckwheat Pancakes with Maple Creme Fraiche and Strawberries

I’ve been making pancakes on weekends lately. I’m a bit obsessed with buckwheat right now, and these buckwheat pancakes are a result of that. For the pancakes, I used yet another recipe from 101 Cookbooks – Heidi’s white whole wheat pancakes – I just substituted buckwheat flour in for the white whole wheat flour. Plus, I had fresh strawberries and creme fraiche on hand, so it all sounded like a perfect three-way marriage.


Buttermilk Buckwheat Pancakes
adapted from 101 Cookbooks

2 cups buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar
1/2 teaspoon salt
2 1/4 cups buttermilk
2 large eggs
2 tablespoons butter, melted

Start by mixing all the dry ingredients together. Then add the buttermilk, eggs, and melted butter. Mix together – Heidi says the mixture can be a bit lumpy, and indeed, mine was. Heat a skillet and melt a bit more butter in the skillet. Glop the batter in the pan. When the batter starts to bubble and you can easily slip a spatula underneath, flip the pancake and cook for another minute or two, until the pancake is cooked through. Due to a leveling problem with my stove, all my pancakes come out in large oval shapes, but hey, they work!

Maple Crème Fraiche

Start with the creme fraiche recipe found here. Take approximately 1 cup of the creme fraiche and mix with 2-3 tablespoons of quality maple syrup to taste. (do not buy that cheap stuff made with high fructose corn syrup – it’s not worth it!). Serve atop the pancakes.