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Remember that time I tried to make pancakes on a camping stove and ended up with something resembling charcoal briquettes? Yeah, good times. But it did spark my curiousity to try different pancake recipes. And now I am sharing one of my favorite pancakes, but with a twist! This buckwheat pancake recipe, though? It’s a far cry from that camping disaster. We're talking fluffy, slightly nutty buckwheat pancakes acting as the base for tender, smoky pulled pork and a vibrant berry compote. Trust me, its a flavor party in your mouth!
Pulled pork might seem like an unusual pancake topping, but hear me out. The savory, smoky meat perfectly complements the slightly earthy buckwheat. And the berry compote? It’s like the sweet, tangy referee that brings everything together, preventing any flavor fisticuffs. It's a brunch game-changer, a conversation starter, and a guaranteed crowd-pleaser. Plus, it's a fantastic way to use leftover pulled pork. Don't have any leftovers? A local bbq place is always a good starting point!
This recipe looks impressive, but don't let it scare you away. Each component is surprisingly easy to make. The pancakes come together in minutes, the pulled pork can be made ahead of time (or bought pre-made!), and the berry compote is a simple simmer-and-stir affair. So, what are you waiting for? Lets get cooking!
Required Equipments
- Mixing Bowls
- Whisk
- Saucepan
- Griddle or Non-stick Skillet
- Spatula
Buckwheat Pancakes with Pulled Pork and Berry Compote: Frequently Asked Questions
Buckwheat Pancakes with Pulled Pork and Berry Compote
These aren't your average pancakes! Savory buckwheat pancakes topped with flavorful pulled pork and a sweet-tart berry compote offer a delightful contrast of textures and tastes. A truly unique brunch experience!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Prepare the Berry Compote:** In a medium saucepan, combine 2 cups of mixed berries (fresh or frozen), 1/4 cup of granulated sugar, and 2 tablespoons of lemon juice. Bring to a simmer over medium heat, stirring occasionally until the berries break down and the compote thickens slightly, about 10-15 minutes. Remove from heat and set aside to cool.
- **Make the Buckwheat Pancakes:** In a large bowl, whisk together 1 cup of buckwheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a separate bowl, whisk together 1 large egg, 1 cup of buttermilk, and 2 tablespoons of melted butter. If you don't have buttermilk, add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough pancakes. Let the batter sit for 5 minutes while you heat your griddle.
- **Cook the Pancakes:** Heat a lightly oiled griddle or non-stick skillet over medium heat. To test if the griddle is hot enough, flick a few drops of water onto the surface; they should sizzle and evaporate quickly.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- **Warm the Pulled Pork:** While the pancakes are cooking, gently warm the pulled pork in a skillet over low heat or in the microwave. If the pulled pork is dry, add a splash of apple cider vinegar or chicken broth to moisten it.
- **Assemble the Pancakes:** Stack 2-3 buckwheat pancakes on a plate. Top with a generous portion of warm pulled pork and a spoonful of berry compote.
- **Serve Immediately:** Garnish with a sprig of fresh mint or a dusting of powdered sugar, if desired. Enjoy your delightful buckwheat pancakes with pulled pork and berry compote while they're still warm!
- **Pro Tip:** For extra fluffy pancakes, try separating the egg and whisking the egg white until stiff peaks form. Gently fold the beaten egg white into the batter just before cooking. This adds air and lightnes.
📝 Notes
- For a gluten-free version, ensure your baking powder is gluten-free certified.
- The berry compote can be made a day ahead and stored in the refrigerator.
- Leftover pulled pork can be stored in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 25 g
Fat: 20 g
Carbohydrates: 50 g
Fiber: 8 g
Calcium: 150 mg
