Buckwheat Pancakes With Basil And Peaches Recipe
For something just a wee bit different to up your breakfast or brunch game, these summery peach and basil pancakes are just the ticket. Lightened with fresh ricotta, which adds a lovely creaminess, and buckwheat flour which lends a welcomed subtle earthiness to the dish. Try these out for your next crowd.
Buckwheat Pancakes With Basil And Peaches Recipe
Prep Time
30
minutes
Cook Time
20
minutes
Servings
8
pancakes
Total time: 50 minutes
Ingredients
- 1 cup buckwheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 cup sugar
- pinch of kosher salt
- 1 tablespoon fresh basil
- 2 eggs
- 2/3 cup whole milk ricotta
- 1 1/2 cups buttermilk
- 2 peaches
- a splash of vanilla extract
- 1 lemon
- canola oil or clarified butter
- maple syrup
Directions
- Combine both flours, baking powder, sugar and salt in a large bowl.
- In another large bowl, combine 1/2 tablespoon of the basil, eggs, ricotta, buttermilk, half of the sliced peaches, vanilla and lemon zest.
- Pour the wet ingredients over the dry ingredients and gently fold together until smooth. Do not over-mix as this will result in a tough pancake.
- This can be made 4 hours ahead of time; chill in the fridge until ready to use.
- Heat a large non-stick skillet or griddle over medium-high heat for a minute, then add enough oil to lightly coat and heat the oil for about thirty seconds.
- Ladle about 1/4 cup of the batter in the skillet and cook, flipping once, until golden brown and cooked in the center, 6-8 minutes total.
- Lower the heat if browning too quickly and continue cooking the remaining pancakes in the same manner, adding more oil if the pan starts to dry out.
- When ready to serve, layer the peach slices in between stacks of pancakes, top with the remaining basil and shamelessly drizzle with maple syrup.
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