Imagine waking up to a breakfast that's not just a meal, but a culinary experience that tantalizes your taste buds and elevates your morning routine. These Buckwheat Pancakes with Maple Whiskey Syrup and Roasted Citrus aren't just pancakes - they're a sophisticated journey of flavors that transforms an ordinary breakfast into an extraordinary gastronomic delight. With a perfect balance of earthy buckwheat, rich whiskey-infused syrup, and caramelized citrus, this recipe promises to make your breakfast something you'll crave every single morning.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 cup milk
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whiskey
- 1 orange, sliced
- 1 grapefruit, sliced
Instructions
- In a large mixing bowl, whisk together buckwheat flour, baking powder, and salt until well combined.
- In a separate bowl, beat eggs with milk and maple syrup until smooth and fully integrated.
- Gradually pour wet ingredients into dry ingredients, whisking continuously to prevent lumps. Mix until batter is consistent and slightly runny.
- Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
- While griddle heats, prepare citrus: Slice orange and grapefruit into 1/4-inch thick rounds. Arrange on a baking sheet lined with parchment paper.
- Roast citrus slices in a preheated 400°F oven for 10-12 minutes until edges begin to caramelize and slightly char.
- For pancakes, pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on surface (about 2-3 minutes).
- Flip pancakes and cook opposite side for an additional 1-2 minutes until golden brown.
- For maple whiskey syrup, combine maple syrup and whiskey in a small saucepan. Simmer over low heat for 5 minutes to reduce and meld flavors.
- Plate pancakes, garnish with roasted citrus slices, and drizzle generously with maple whiskey syrup.
Tips
- Always sift your buckwheat flour to prevent lumps and ensure a smoother batter.
- Let your batter rest for 5-10 minutes before cooking to allow flour to fully absorb liquid.
- Use a cast-iron skillet or non-stick griddle for the most even heat distribution.
- Watch for small bubbles forming on the pancake surface - this is your sign to flip.
- Keep pancakes warm in a low-temperature oven (200°F) while cooking remaining batches.
- For extra flavor, try adding a pinch of cinnamon or vanilla extract to your batter.
- When roasting citrus, watch carefully to caramelize without burning.
- Use high-quality maple syrup and whiskey for the most robust flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 110mg
