Buckwheat Pancakes with Blackberries and Honey Crème Fraiche
Updated: May 2, 2019
Blackberry is back on the menu, and a quick check to see if they were ready and I had just enough for a great breakfast!! Weekend breakfasts are special things, you get to do so much more and.. Well, take it a little easier. These light pancakes are fluffy and moreish, the first Blackberry is always sweet so you don’t need much sugar (sometimes I use none with the fruit) and the cream is the perfect accompaniment to these beautiful berries also. This recipe is so good for you it’s practically a health food!
More Pancake recipes: American style pancakes with Wild Fruits.
Buckwheat Pancakes with Honey Crème Fraiche and Wild Blackberries
85g Buckwheat Flour
85g Plain Flour
1 ½ Tsp Baking Powder
I/2 Tsp Maldon Salt
1 Tbsp Caster Sugar
A Glug of Rapeseed Oil (or melted Butter)
2 Egg Whites
For the fruit:
400g Wild Blackberry
1 Tbsp Caster Sugar
For the cream:
150ml Natural Yoghurt
150ml Crème Fraiche
Small cap of Vanilla Extract
1 Tbsp Honey
Firstly to the Blackberry. Put about a third of the Blackberries into a small bowl and add the sugar (if required), using a fork crush the Blackberries into a paste, Blackberry sauce done (retain the whole Blackberry in a separate bowl!
Secondly the Crème Fraiche. Add the Yoghurt, Crème Fraiche and Vanilla extract and Honey into a second bowl and stir, that couldn’t have been easier could it! Honey Crème Fraiche done.
Next the pancakes. In a large mixing bowl add the Buckwheat and Plain flour. Also add the salt, sugar and baking powder. Next add a good glug of Rapeseed Oil and the milk and using a whisk stir to form a nice batter – it should be completely smooth!
Prepare your eggs and separate from the yolks. Place the whites into a clean bowl (retain the yolks for pasta). Using a clean whisk, whisk the egg whites to stiff peaks, then gently fold them through the batter mix.
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To cook, you’ll need a large frying pan and some more Rapeseed oil at hand. I cook three pancakes at a time, you want the pancakes to be about the size of a jam jar lid. Cook on one side, for between a minute or two and when lightly browned, flip the pancake over and cook the other side. As each batch is cooked, place them on a tray in the oven to keep warm.
Thanks to the egg whites and baking powder the pancakes puff up and become incredibly light, keep cooking them until you have used up all of the mixture then you are ready to serve.
I put the pancakes onto a warm plate and serve the in the middle of the table. The Blackberries and Blackberry sauce still in separate bowls should be within close proximity to the pancakes and don’t forget the Honey Crème Fraiche too. Three pancakes at a time on a warm plate, some berries, a trickle of the Blackberry sauce and then an equal volume of the honey Crème Fraiche.
The perfect way to start a Sunday.. Well any day!
You might also like our Trio of Blackberry Desserts recipes.