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Tuesday, June 17, 2014

Buckwheat Pancakes with Cardamom Syrup and Fresh Peach Slices


Yesterday I picked up my first bag of Bob's Red Mill Buckwheat flour. I bought it at the Video/Health food store in town especially for this recipe. The thing about small towns that I have found is that many of the establishments diversify because there is not a lot of customers in one particular product and service. Anyway, I have had buckwheat soba noodles before and thought they were delicious so I knew I was going to like the taste. If you never have had buckwheat flour before your in for a big treat as it is not a real wheat and is gluten-free. The flavor is earthy and nut like in taste and it is traditionally used in blinis and crepes.


This recipe has been slightly adapted from Melissa Clark's "Cook This Now", cookbook. I would say for this recipe alone, you should buy this book, it's that great. There are many other wonderful recipes in this collection and has quickly become one of my favorites. First step is to prepare the cardamom cream syrup, it is quick and easy to make. Start out by crushing the cardamom pods and making a simple syrup with them, at the end you add cream. The buckwheat flour is combined with a combination of all-purpose and whole wheat flour for the pancakes. Then it's time on the griddle. Serve cakes hot with the sweet cardamom cream syrup and fresh peach slices. It is a match made in heaven. I quickly realized that the syrup ingredients would have to be doubled as it was not going to be enough. This would be perfect for breakfast or brunch. Enjoy!

Ingredients:

Cardamom cream syrup:

1 tablespoon cardamom pods, (crushed)
1/3 cup sugar
1/3 cup water
1/4 cup heavy cream

*remember you might want to double*

Pancake batter:

3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg (slightly beaten)
1 tablespoon honey
2 cups buttermilk
3 tablespoon butter (melted)
2 large peaches (sliced)

To prepare:

In a small saucepan, add cardamom, sugar and water. Slowly bring to a simmer, stirring occasionally, about 5 minutes. Stir in the cream and salt and let simmer a few minutes longer. Cool completely, strain, then set aside.


In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a separate bowl, whisk together the egg and honey; then whisk in the buttermilk and melted butter. Form a well in the dry ingredients and then pour in wet ingredients and stir until just combined.

Heat large skillet or griddle on medium-high heat, add butter, then using a 1/4 measuring cup, spoon batter onto heated surface, cook until edges begin to set about 2 to 3 minutes, flip to the other side, cook another minute or so. Repeat, adding more butter if necessary. Serve pancakes with cardamom cream syrup and fresh peaches on the side.





58 comments:

  1. Oh wow Cheri, that cardamom syrup is the bomb. Can't wait to try it!

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  2. Yum! I'd love to eat this for breakfast!

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    1. Hi Leah, it was really good, thanks for stopping by.

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  3. These look terrific but I am especially entranced with the cardamom syrup!
    Thanks for sharing.

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  4. your shore views are just so gorgeous!

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  5. I have never had buckwheat. Looks like I need to correct that. Also your cardamon snack cake looked delish.


    Madonna
    MakeMineLemon

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    1. Thanks Modonna, appreciate you stopping by.

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  6. Mmmm, buckwheat. I almost never use it, which is silly -- I love its flavor. And it makes wonderful pancakes! These are terrific -- thanks.

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    1. Thanks John, this was my first time using the buckwheat and I really enjoyed it.

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  7. These pancakes look wonderful, love the cardamom syrup - it sounds divine!

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    1. Thanks Kelly, the cardamom syrup was delicious!

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  8. I love buckwheat pancakes so much so that I always make extra and freeze some for rushed up breakfasts! Love the cardamom syrup you made!

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    1. Hi Ami, that's a really good idea about making extra and to freeze them,, I will try that, thanks!

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  9. Hi Cheri,

    So lovely to meet you!!

    With a view like that, I'd be hungry all the time! What a stunning landscape and seaside that you are surrounded by; it must be so inspirational! Thanks for this recipe of buckwheat pancakes and cardamom syrup. The pancakes look delicious! My Swedish friend, Christina, likes to use cardamom in many of her baked treats and they are also scrumptious!

    Have a wonderful days and enjoy those invigorating views!

    Poppy
    P.S. Thank you so much for your sweet comment on my current post.

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    1. Hi Poppy, thanks for stopping by, appreciate the nice comment.

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  10. YUM!! I love buckwheat pancakes! These sounds delicious!
    New follower:)
    -Britney

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  11. Oooh, that cardamom syrup. YES PWEASE! (quoting my toddler)

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  12. It's been so long since I had pancakes. If I happen to be walking down your street in the next couple days, will you make these again for me? Please? I would gobble these up!

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    1. Hi Robyn, stop on by, I always make plenty.

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  13. Wow, this recipe and that syrup, I want some stat.

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  14. Really cool! I'd love to try these!

    ela h.
    Gray Apron

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    1. Hi Ela, they are good, buckwheat is not my favorite flour.

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  15. Delicious! I love buckwheat flour and cardamom. So tasty!

    Cheers,

    Rosa

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  16. What a great way to use buckwheat! I just started using different grains and flours, so I'll definitely need to try these :)

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    1. Hi Sweetphi, I just started using different flour too, love the subtle and not so subtle differences.

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  17. I love cardamom anything, so the cream syrup is right up my alley. But what an interesting way to serve it - with pancakes. I've always been a traditionalist with my maple syrup, but you've made me curious about this. I know I'd love the pancakes too - I make buckwheat crepes all the time and they're so tender and good.

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    1. Hi Susan, the cardamom syrup is amazing, perfect for any type of pancake.

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  18. I am really tempted to buy some buckwheat flour. When we went to Paris, I didn't get a chance to try buckwheat crepes and I still want to badly! Buckwheat pancakes sound wonderful (and I love collecting pancake recipes)!

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    1. Hi Monica, loved these buckwheat pancakes, they were tender and had a lot of flavor.

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  19. Those sure look delicious! I don't even remember the last time I ate a pancake. I remember how surprised I was that buckwheat wasn't some variety of wheat!

    Thanks so much for stopping in at Cranberry Morning. :-)

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    1. We don't eat a lot of pancakes either, but these were very good. Thanks!

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  20. Mmm ... I absolutely love the idea of having peaches on the side of these. As usual, you've got so many beautiful flavours all going on there together. The pancakes remind me of a sweet Arabic (or Greek, actually) dessert. Also, now that you've described it so nicely, I'd love to try buckwheat!

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    1. Thanks Helen, your so kind, cardamom and peaches is dreamy for sure.

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  21. I somehow missed this lovely recipe in Cook This Now! But i see a fun weekend breakfast on the horizons. Looks great!

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    1. Thanks Joanne, I do the same thing when I see something on someones blog and I don't recall the recipe when I have the book.

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  22. I've never tried buckwheat flour but love using Bob's red mill products! These pancakes sound delicious, especially with the spiced syrup ;)

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    1. Hi Zainab, I love Bob's Red mill products too, they are the best.

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  23. I have so been getting into cardamom lately ever since someone turned me onto cardamom tea. Love buckwheat, too so I am pinning this for future breakfasts. And hopefully that will be very soon!

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    1. Hi Abbe, I'm pretty new to cardamom as well, but I cooked or baked about 5 or 6 things now with the stuff and I love it.

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  24. Delicious. I love buckwheat pancakes, and peach and cardamom is such a good combination - great accompaniment to the pancakes.

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    1. Yes I agree, though I never would of thought so on my own. Thanks for stopping by.

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  25. Ooo scrumptious and I just bought cardamom yesterday!
    Have a happy day.
    :-) Mandy ox

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    1. Cardamom is one of my new favorite spices. Have fun!

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  26. My sister used to make buckwheat pancakes. Great memories and I miss her dearly. The cardamom cream sounds perfect for these and so delicious! I'd love to try both recipes.

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    1. Hi Susan, So sorry about your sister. I really enjoyed the buckwheat pancakes and the cardamom cream just makes these.

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  27. The cardamom syrup sounds delectable Cheri! I haven't had buckwheat pancakes in years. I need them back in my life after seeing these.

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  28. These pancakes look marvelous! Indeed, I have never tried buckwheat flour, but it sounds delicious.

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