Mordovian Buckwheat Pancakes With Berry Compote
Buckwheat pancakes are a traditional dish in Mordovian cuisine, often enjoyed with a sweet berry compote. This recipe combines the earthy flavor of buckwheat with the natural sweetness of berries for a delightful breakfast or brunch option.
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
- 1/4 cup sugar
- 1/4 cup water
Instructions
- In a large bowl, whisk together the buckwheat flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- While the pancakes are cooking, combine the mixed berries, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes.
- Serve the buckwheat pancakes with the warm berry compote on top.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 4g
Supplies
Non-stick skillet or griddle Whisk Bowl Saucepan
Tools
Spatula Measuring cups and spoons
Serving suggestions
Serve the Mordovian buckwheat pancakes with berry compote alongside a dollop of sour cream or Greek yogurt for a delightful breakfast or brunch.
Tips & tricks
For a richer flavor, you can substitute buttermilk for the regular milk in the pancake batter.
Cost
$8