These buckwheat, blackberry and saffron drop scones (that would be pancakes to those of us on the left side of the Atlantic) are ridiculously good. Fluffy little morsels with tangy bursts of berries and a hint of saffron and honey. And if this post had a theme song, it would be the brilliant Tom Lehrer's "Masochism Tango." Because I'm totally torturing myself with them right now. Lest you think I'm into weird stuff and run away, let me reassure you… No, as good as these babies are, I chose this month to do the Whole30, which, if you haven't heard of it, is a food "reset" thingy where food groups like legumes and dairy and grains and alcohol and sugar and ACK! gluten are verboten for 30 days, and that means I. Can't. Eat. Them. Nice timing. Could I have signed up in January (it's a big thing in January because resolutions) along with the rest of the world? No. I have to be a rebel. So there they are, looking unbearably delicious, staring at me, tempting me, mocking me. Yes, torturing me. But I'm hanging in. That which does not kill us makes us stronger. Bleh.
Pancakes are the theme for this month's #BreadBakers challenge, chosen by Mayuri of Mayuri’s Jikoni, who, I'm pretty sure, chose it just to taunt me. (I kid, Mayuri. Honest.) I could easily have bagged it, but A. I have a habit of continuing to bake and cook when I can't eat (ask me about the time I hosted three dinner parties back in the 80s while I was on that stupid liquid diet), and 2. I've baked these many times and they're just too good not to share.
Pancakes are the perfect food for those of us with the attention span of a flea and/or instant gratification issues because, for the most part, you can be stuffing your face in under half an hour. Plus, you can make them as large or small as you want without messing things up like you can if you don't have the right size cake pan or whatnot. And the big bonus if you make them small, like I do? Smaller means you can eat more because they have fewer calories. Right? Right. That's my story and I'm sticking to it. Alternative facts and all.
I'm telling you that you need to make these RIGHT NOW. (Unless, of course, you're an obsessive twit like I am and need to order special ingredients from overseas first—see below.) I guarantee you'll thank me. All I ask in return is that you send some "atta girl!" thoughts my tortured Whole30-ish way. At least until next month when I can once again revel in glutenous gluttony and face plant into a giant plate of these pancakes.
Buckwheat, blackberry and saffron drop scones
- 100g white whole wheat flour or all-purpose flour
- 75g buckwheat flour
- 2 tsp baking powder
- 40g golden caster sugar or granulated sugar
- Pinch fine sea salt
- 1 large egg
- Pinch of saffron strands
- 100ml / 3.5 oz. milk
- 1/4 tsp vanilla extract
- 1 tbsp clear honey
- 1-2 handfuls ripe blackberries (depending on size), slightly crushed.
- 2 Tbsp unsalted butter, melted
- In a small bowl, stir together the egg, milk, honey, vanilla and saffron.
- Add the flours, baking powder, sugar, and salt to a large mixing bowl and whisk to combine.
- Pour in the liquid mixture and whisk together, then add in the blackberries and stir.
- Pour in the melted butter (should still be hot) and again, stir to combine.
- Heat an electric griddle to 350°F or a skillet over medium heat, then drop the batter onto the griddle (I used a medium cookie scoop), flatten a bit if needed, cook for about 2 minutes, then flip over and cook for 2 minutes more. (The batter should not have any wet spots.)
- Serve warm with butter and honey or jam.
Adapted from Delicious Magazine
The original recipe used only all-purpose flour but I started messing around with it, first using half whole wheat, then all whole wheat and so on. I thought about using buckwheat flour one day when I only had buckwheat honey in the cupboard and thought I'd give both a try. I liked the combination so much I've been making them that way ever since, ending up with this mix of buckwheat and white whole wheat. It's a great little recipe for experimenting with different flours and fruit.
The original recipe also called for golden caster sugar, which has a slight caramel-y flavor and isn't really a thing in the US. You can easily substitute regular granulated sugar with no problem. Unless you're like me and you HAVE to have every impossible-to-find weird ingredient. I ordered the real thing and it took so long to get to me that I forgot why I ordered it in the first place. Do not be like me.
I used a medium cookie scoop to portion out the batter but you can make them any size you like.
#BreadBakers February: Pancakes
Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:
- Alagar Kovil Dosai from Sara’s Tasty Buds
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Corn Pancakes from Kids and Chic
- Crepes from A Baker’s House
- Dutch Baby from Herbivore Cucina
- Galettes de sarrasin from The Bread She Bakes
- Hotteok ( Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appams from Food Lust People Love
- Malaysian Roti Jala from Schizo Chef
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Oven Baked Tropical Pancakes from A Day in the Life on the Farm
- Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
- Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
- Savory Baked Finnish Pancakes (Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Scallion Pancakes from Karen’s Kitchen Stories
- Sri Lankan Hoppers from I camp in my Kitchen
- Strawberry Nutella Crepes from Spill the Beans
- Swedish Pancakes from Palatable Pastime
- Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
- Wholegrain Yeast Pancakes from Ambrosia
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board. Links are also updated after each event on the #BreadBakers home page
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.