This one time I went for brunch with a new guy friend (new in the sense that we were still getting to know each other). What I didn’t realize at the time was that apparently this was a date that I clearly was unaware of until afterwards. I mean he did offer to pay and I let him pay, but I’m kind of thickheaded and did not clue in to the fact that if a new guy friend asks you out to brunch and picks you up in his car and offers to pay for your brunch and then pays for your brunch and drives you home and rushes to open the car door for you, he probably likes you and considers that a successful date.
Anyways, the way that I found out that that brunch was a date was because the next day at my work I found out through my friend that the brunch-date-boy had told his mother who worked with my friend’s mother that he was dating a girl named Lianna who worked at the place where I worked. PARDON ME?!?!
I quickly put brunch-date-boy in his place and told him that no, we are not dating and no, I don’t want to date you let’s just be friends. Except deep down I was clearly thinking well now this is too awkward for us to actually be friends. So I never saw him again!
The reason I’m telling you this story is because during our brunch-date (that wasn’t really a date), I ordered these amazing waffles with the best blueberry maple syrup topping and I had to go home and try to make a slightly healthier version to enjoy whenever I wanted to. Well, I’m glad to say I succeeded! Buckwheat flour is a healthier alternative to white flour and is higher in fiber and protein. Blueberries may not be in season right now which is just fine, because frozen and thawed blueberries are just as lovely! The blueberry maple syrup is perfection and I highly recommend the extra bit of effort it takes to make the syrup because it ties everything together nicely and really enhances the blueberry explosion effect in your mouth with each bite. Yum!
Blueberry Buckwheat Pancakes with Blueberry Maple Syrup
Ingredients:
For the Pancakes:
1 and 1/4 cup whole wheat pastry flour
3/4 cup buckwheat flour
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 and 1/2 cups buttermilk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 cup fresh or frozen & thawed blueberries
Cooking spray
For the maple-blueberry syrup: (this makes enough for about 3-4 tablespoons per serving. If you want more syrup, increase the amounts accordingly.)
3/4 cup fresh blueberries
1/2 cup maple syrup
Directions:
For the pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. In another bowl, whisk together the eggs, buttermilk, melted coconut oil, and vanilla. Add the egg mixture to the dry ingredients and stir to thoroughly combine. Gently fold in the blueberries, mixing until incorporated.
Meanwhile, heat a non-stick frying pan over medium heat and lightly spray with cooking spray. Pour the batter in 1/3-cup portions onto the prepared frying pan, letting the pancake cook until it forms large bubbles on its surface (about 2-3 minutes or so). Gently flip the pancake and cook for another minute or so, or until cooked through. ***Here’s a good time for you to get the maple-blueberry syrup ready. See below.
Transfer the pancake to a plate (cover it to keep the pancakes warm), and repeat for each pancake (re-spraying with cooking spray as necessary), until you have used all of the batter.
For the maple-blueberry syrup:
In a small saucepan over low heat, combine the blueberries and the maple syrup. Cook over low heat until the blueberries have popped, about 10 minutes or so. Serve the syrup over the pancakes.
—SOURCE—
The Curvy Carrot, adapted from Williams-Sonoma.
