pancakes make the world go round...
Growing up, pancakes were always a Saturday affair. From the time I was born to the time I was 18, Saturdays meant dad was making pancakes. My dad was an experimental cook. Sometimes this was a bonus, sometimes this meant crunches and "What did you put in the batter this time?" His batter experiments ranged from bacon bits to rice crispies, to cornmeal, the latter which was by far the better experiment. Dad's classic pancakes were always my favorite. I would drink my coffee black and feast on pancakes slathered in peanut butter and homemade syrup.
I'm sad to say that pancakes are no longer a weekly occasion, though it was a habit I kept well into my 20s. I remember as a teenager watching an episode of Veronica Mars (the closest I could get to teen drama), where Kristen Bell dismisses the pancakes her father makes her on the morning of her high school graduation, with a: "are you trying to give me a head start on my freshman fifteen?"
I have never forgotten that moment. I was struck, you could even say in shock. Veronica Mars was passing up her opportunity to have pancakes on one single morning. Why? Where did pancakes get such a bad rap? Perhaps it's the syrup, peanut butter, and whipped cream toppings... Needless to say Veronica's apprehension did not stop me from my Saturday feasts.
It doesn't have to be that way. I have not given up my passion for fluffy fresh pancakes though it's no longer such a regular treat. These Buckwheat pancakes will have you chiming with my teenage self, "Get over yourself Veronica."
My take on these pancakes is simple: make them delicious and healthy. Brunch is all about timing so I suggest you start with the strawberry basil compote. Yes, I have upgraded my taste since my childhood. Preheat the oven to 250 and place a tray inside. Chop your strawberries and peaches and toss them in a small saucepan. Chiffonade* the basil and add to pan with a splash of maple syrup. Turn the stove to low and let it be. These can simmer down into a sauce while you get the cakes flipping.
*To chiffonade basil (I still don't know if you can use that as a verb), stack the basil leaves atop each other and then roll them tightly lengthwise. Take a sharp knife and carefully slice down the roll. The goal is to have a small slivers of basil.
Now stir all your dry ingredients including lemon zest together in a bowl until well combined. In a separate bowl whisk eggs, greek yoghurt and buttermilk. Frankly-I always cheat on buttermilk, to join me: measure your milk and squeeze a half of lemon into. Let it sit and curdle. Fold wet ingredients into dry until integrated. At this point, you damn well should have poured yourself a glass of rosé. Brunch isn't brunch without the rosé (find my recommendation below) and if you're the cook than it's your prerogative to get started while you cook. Heat a pan over low-medium heat. Grease it with butter. When the pan is nicely heated, begin making your cakes. The first pancake is always an experiment. I prefer mine thick and fluffy so I tend to use less milk. You're in charge, so find the consistency you like. Keep finished pancakes in your preheated tray in the oven until you're ready to go.
*Note: A recipe for the light gluten-free blend used in this recipe can be found here.
Wine Mounts Dry Creek Valley Rose of Counoise
Color pink blush
Scent strawberry, citrus
Taste crisp w/lively acidity, light strawberry
About the Grape
Counoise is most commonly known as a blending grape. Not commonly grown, it is most familiar in the Rhone Valley, primarily in Châteauneuf-du-Pape. The grape is known for its soft tannins and lively acidity. It imparts a spicy fruit-forward profile.
In 1990, Tablas Creek became the first New World vineyard to plant this grape, bringing over vines from Château de Beaucastel. Today it can be found in Oregon, Washington, and California.
Côte West makes this rosé from whole cluster pressed Counoise grown on the Mount Family Vineyard in Sonoma County, California. This means that the grapes are not put through destemmer but crushed fully intact. This method is used on white, rosé, and sparkling wine to produce a more delicate profile and less bitterness.
Read more about Côte West wines.