Buckwheat Pancakes with Berry Compote and Honey Drizzle

Wholesome buckwheat pancakes paired with sweet berry compote and a honey drizzle make for a delightful breakfast.

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 2 cups mixed berries, fresh or frozen
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. In a large bowl, combine buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick skillet over medium heat and lightly oil the surface.
5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown. Repeat with remaining batter.
6. For the berry compote, combine the berries, honey, and lemon juice in a saucepan over medium heat.
7. Mix cornstarch and water in a small bowl until smooth and add to the berries.
8. Cook the berry mixture until it thickens, stirring frequently, about 5-7 minutes.
9. Serve the pancakes topped with berry compote and drizzle with honey.

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