Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup
This recipe is amazing to make on a lazy Sunday morning. Make sure you freeze any leftover pancakes to eat during the week!
- 3/4 cup buckwheat flour
- 1/2 cup almond meal
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
1 tsp. fresh lemon juice
- 1 egg
- 1 cup milk of your choice
1 tsp. Sonoma Syrup Co. Vanilla Bean Extract “Crush”
2 tsp. lemon zest
- Butter for griddle
- 12 ounces fresh blackberries
- 1/3 cup water
2 tsp. corn starch
2 tbsp. maple syrup
For the Pancakes:
For the Syrup:
In a small bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and salt.
- In a medium bowl, whisk together the lemon syrup, lemon juice, egg, milk and vanilla extract. Add the dry ingredients and stir until combined. Stir in the lemon zest.
- Heat a griddle or large pan on the stove over medium heat. Add a small pat of butter – just enough to “grease” whatever pan you’re using. Once the griddle or pan is hot, use a 1/3 cup measuring scoop to scoop the batter onto the pan. Fit as many as you can on at once, but don’t overcrowd it. You need room to flip!
- Once the batter in the pan starts bubbling and setting up around the edges, flip the pancakes and cook a couple more minutes, until golden. Place on a baking sheet fitted with a rack (or directly on the oven rack) to keep warm while you cook the rest and make the syrup. Continue this process until all of the batter is used up.
In a small saucepan, combine all syrup ingredients and bring to a heavy simmer. Continue cooking, stirring occasionally, until the blackberries begin to break down and the mixture has reduced and become thicker (more syrupy) in consistency. Drizzle over pancakes to serve.