Recipe: Buckwheat pancakes & compote
From staff and wire reports - Mar 15, 2012
Courtesy of Family Features
1 1/2 cups 1 percent milk
1 tablespoon sugar
1 tablespoon butter, melted
1 large egg
1 cup buckwheat flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons fresh lemon juice
1 tart apple
1/3 cup sugar
2 1/2 cups frozen wild blueberries
2 teaspoons cornstarch
1 tablespoon powdered sugar
For pancakes, mix milk, sugar, melted butter and egg together. Using a whisk, combine buckwheat flour, salt and baking powder and mix until dough is smooth. Cover and let sit for approximately 30 minutes.
For compote, squeeze lemon juice in a pot. Peel, core and coarsely dice apple. Place diced apple, sugar, lemon juice and frozen wild blueberries in saucepan and bring to a simmer. Berries will provide juice when they defrost. Simmer for about 10 minutes or until apples are soft but not mushy.
Dissolve corn starch in small amount of water (2 to 3 tablespoons). Add to compote and stir well until compote thickens. Bring to boil and remove from heat. Cover and let cool slightly.
Melt small amount of butter in a large sauté pan or coat with cooking spray. Place a small amount (more or less for your favorite size pancake) of batter on heated pan and cook until bubbles in batter break. Turn and cook for another few minutes. Serve pancakes with warm Wild Blueberry apple compote, and sprinkle with powdered sugar.
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