Savory Buckwheat Pancakes with Herb Whipped Butter

Fresh and herby whipped butter tops these simple pancakes made with nutritious buckwheat flour and kefir.

20 minutes prep  •  15 minutes cooking time     Total Time: 35 minutes (+ 15 minutes standing time)

Serves 4 - 6

Breakfast

Ingredients:

Buckwheat Pancakes:

• 2 cups (500 mL) buckwheat flour
• 1 tbsp (15 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 eggs
• 1 3/4 cups (425 mL) Organic Meadow Plain Kefir
• 1/3 cup (75 mL) Organic Meadow Unsalted Cultured Butter, melted and divided

Herbed Butter:

• 1/2 cup (125 mL) Organic Meadow Unsalted Cultured Butter, softened
• 1 Tbsp (15 mL) finely chopped fresh basil
• 1 Tbsp (15 mL) finely chopped fresh parsley
• 1 tbsp (15 mL) finely chopped fresh dill
• 1 clove garlic, minced
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper

Instructions:

1. Buckwheat Pancakes: In medium large, whisk together flour, sugar, baking powder, baking soda and salt.
    
2. In large bowl, whisk together eggs and kefir. Pour eggs mixture into flour mixture. Add 3 tbsp (45 mL) melted butter; stir until combined (some lumps are okay). Let stand for 15 minutes.
    
3. Heat large skillet over medium heat. Brush with some of the remaining melted butter. Working in batches to avoid crowding and using 1/3-cup (75 mL) measure, scoop batter into skillet to form pancakes; cook for 1 to 2 minutes or until bubbles appear on top. Flip and cook for 1 to 2 minutes or until golden on the bottoms, adding more butter as needed.
    
4. Herbed Butter: In small bowl, using electric mixer, beat butter until light and fluffy. Beat in basil, parsley, dill, garlic, salt and pepper until combined.
    
5. Serve pancakes with dollop of herbed butter on top

Tip: Top each stack of pancakes with fried or poached egg if desired.

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