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Buckwheat Pancakes with Orchestra Red Blueberry Sauce

Buckwheat Pancakes with Orchestra Red Blueberry Sauce

Submitted by Tara Deal of Treble in the Kitchen blog

Pancake Ingredients

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 2 Tbsp granulated cane sugar
  • ½ tsp salt
  • 1 tsp nutmeg
  • 1 Tbsp vanilla extract
  • 1 beaten egg
  • 1 cup unsweetened original almond milk
  • 2 Tbsp melted butter

Orchestra Red Wine Sauce

  • 3/4 cup Easley Orchestra Red wine
  • 1 tsp nutmeg
  • ½ cup brown sugar
  • 1 ½ – 2 cups of fresh or frozen blueberries

For the Pancakes:

Heat a skillet on the stove at medium high heat. In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg. Once combined, add in the vanilla, egg, almond milk, and butter. Stir until smooth and thoroughly combined. Test the heat of the skillet by dropping small drops of water onto the skillet. If it sizzles, it is the perfect temperature. Spray pan with nonstick cooking spray. Place ¼ cup of batter onto the skillet. Allow the batter to cook until the edges are dry (about 2 minutes checking frequently so it doesn’t overcook), then flip the pancake and cook about 1-2 minutes more on the other side.

Yields: 3 servings of two pancakes

Nutrition per Serving: Calories—198.2 Fat—4g Carbohydrates—37.2g Protein—7.4g

Orchestra Red Blueberry Sauce:

Place the wine and sugar in a saucepan over medium high heat. Once the sugar is dissolved, add in the blueberries. Bring to a boil. One boiling, lower the heat and simmer for about 5 minutes, or until ready to serve.

Yields: 10 servings of 4 Tbsp

Nutrition: Calories—65.6 Fat–.1g Carbohydrates—17.6g Protein–.1g