Buckwheat Pancakes with Stewed Blueberries

Ingredients

• 3 cup stone-ground buckwheat flour
• 3 cup all-purpose flour
• 6 tablespoons granulated sugar
• 6 teaspoons baking powder
• 1½ teaspoon fine sea salt
• 3¾ cups buttermilk
• 3 large egg, separated
• 9 tablespoons unsalted butter, melted and cooled slightly
• 4½ cups fresh blueberries
• 6 tablespoons maple syrup
• 3 tablespoon lemon juice
• Pinch of ground cardamom

Method

1. 1Whisk the buckwheat flour, all-purpose flour, sugar, baking powder, and salt together in a medium bowl to ensure even leavening distribution.
2. 2In a separate bowl, whisk the buttermilk, whole egg, and melted butter until smooth, then pour into the dry ingredients and stir just until combined, leaving a few lumps.
3. 3Gently fold the egg white into the batter last to incorporate air, ensuring the pancakes rise high and soft.
4. 4Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
5. 5Pour 1/4 cup of batter per pancake; cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another minute until golden brown.
6. 6While the pancakes cook, toss the blueberries, maple syrup, lemon juice, and cardamom in a small saucepan over medium-low heat.
7. 7Simmer the berries for 5 to 7 minutes, stirring occasionally, until the fruit has softened and released a thick, glossy syrup.
8. 8Stack the warm pancakes on plates and generously spoon the loud, fragrant blueberry compote over the top.

Nutrition per serving