Eat Well Recipe: Buckwheat Pancakes with Warm Berry Compote
Buckwheat Pancakes with Warm Berry Compote Ingredients Pancakes: 1 cup buckwheat flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, 1 cup low-fat buttermilk (or plant milk + 1 tbsp apple cider vinegar), 1 large egg, 1 tbsp pure maple syrup. Compote: 2 cups mixed berries (fresh or frozen), 1 tbsp water, a squeeze of fresh lemon juice. Instructions Make the Compote: In a small saucepan, combine berries, water, and lemon juice. Simmer over medium-low heat for 8–10 minutes until the berries break down and thicken into a glossy sauce. Remove from heat. Mix the Batter: Whisk dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl, then gently stir them into the dry mix until just combined (do not over-mix). Cook: Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour ¼ cup of batter per pancake. Cook until bubbles form on top, flip, and cook until golden brown. Serve hot with the warm compote. Tips for Success & Heart ...