Buckwheat Pancakes with Cardamom Syrup and Fresh Peach Slices

Yesterday I picked up my first bag of Bob's Red Mill Buckwheat flour. I bought it at the Video/Health food store in town especially for this recipe. The thing about small towns that I have found is that many of the establishments diversify because there is not a lot of customers in one particular product and service. Anyway, I have had buckwheat soba noodles before and thought they were delicious so I knew I was going to like the taste. If you never have had buckwheat flour before your in for a big treat as it is not a real wheat and is gluten-free. The flavor is earthy and nut like in taste and it is traditionally used in blinis and crepes.

This recipe has been slightly adapted from Melissa Clark's "Cook This Now", cookbook. I would say for this recipe alone, you should buy this book, it's that great. There are many other wonderful recipes in this collection and has quickly become one of my favorites. First step is to prepare the cardamom cream syrup, it is quick and easy to make. Start out by crushing the cardamom pods and making a simple syrup with them, at the end you add cream. The buckwheat flour is combined with a combination of all-purpose and whole wheat flour for the pancakes. Then it's time on the griddle. Serve cakes hot with the sweet cardamom cream syrup and fresh peach slices. It is a match made in heaven. I quickly realized that the syrup ingredients would have to be doubled as it was not going to be enough. This would be perfect for breakfast or brunch. Enjoy!

Ingredients:

Cardamom cream syrup:

1 tablespoon cardamom pods, (crushed)
1/3 cup sugar
1/3 cup water
1/4 cup heavy cream

*remember you might want to double*

Pancake batter:

3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg (slightly beaten)
1 tablespoon honey
2 cups buttermilk
3 tablespoon butter (melted)
2 large peaches (sliced)

To prepare:

In a small saucepan, add cardamom, sugar and water. Slowly bring to a simmer, stirring occasionally, about 5 minutes. Stir in the cream and salt and let simmer a few minutes longer. Cool completely, strain, then set aside.

In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a separate bowl, whisk together the egg and honey; then whisk in the buttermilk and melted butter. Form a well in the dry ingredients and then pour in wet ingredients and stir until just combined.

Heat large skillet or griddle on medium-high heat, add butter, then using a 1/4 measuring cup, spoon batter onto heated surface, cook until edges begin to set about 2 to 3 minutes, flip to the other side, cook another minute or so. Repeat, adding more butter if necessary. Serve pancakes with cardamom cream syrup and fresh peaches on the side.