Home > Restaurants > Recipes >
- PROFILE
- READER REVIEWS
Buckwheat Pannekoek
Provided by: Chef Phillip Kirschen-Clark
|
Print Recipe | Rate & Review |
Ingredients
7 eggs1/4 vanilla bean
3/4 cup cane sugar
1/4 cup buckwheat flour, available at Greenmarket’s Cayuga Pure Organics stand
1/4 cup pastry flour (or whole-wheat pastry flour, also available at Cayuga)
1 1/2 tsp. baking powder 1/4 tsp. salt
1/2 pint wild blueberries
Butter for pan
Pomegranate molasses
Instructions
For batter (can be made a day in advance): Crack eggs and scrape vanilla bean into blender. Add sugar, flours, baking powder, and salt, and blend until smooth. For each pancake: Preheat oven to 450 degrees. Place about a teaspoon of butter into an 8-inch oven-safe nonstick pan over medium heat. (1) When pan is hot, add 6 ounces of batter and sprinkle with about 1½ tablespoons of berries. Place pan in oven and bake for about ten minutes, or until pancake, when shaken, is firm rather than wobbly. (2) Remove from pan and (3) garnish with pomegranate molasses and berries. Makes four pancakes.
(Published 2010)