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.

Mordovian Buckwheat Pancakes With Berry Compote

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

  1. In a large bowl, whisk together the buckwheat flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. 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.
  6. 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.
  7. 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