Breakfast on Sunday has always been a tradition in our home. The ease into the morning, the paper, the coffee, the aroma from the kitchen and the pretty table all add up to the perfect beginning to everyone’s favorite day of the week.
And these pancakes are AMAZING!!! I love them more than donuts!! The earthiness of the buckwheat combines with the sweetness of the ripe banana in a sultry tenderness that is balanced by the bright pop of the pomegranate seeds in maple syrup! And the smell in the kitchen will draw your family in and make them never want to leave your home for any reason. Just stay home and eat these pancakes. Well, maybe that isn’t exactly the objective here. But at least you can be assured they will linger.
I hope you find the time to enjoy breakfast on Sunday with those you love and that you will try these pancakes. Maybe serve them with some thick sliced farm bacon, fresh squeezed blood orange juice mimosas and a big hug!
- 1½ cup buckwheat flour
- 1 cup all purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup buttermilk
- 4 tablespoon unsalted butter
- 2 tablespoon maple syrup
- 2 medium ripe bananas
- 2 large eggs
- ½ cup fresh pomegranate seeds
- 1 cup maple syrup
- additional pomegranate seeds for garnish.
- 1. Combine all dry ingredients in a medium bowl and wisk to combine.
- 2. In a seperate bowl, combine remaining ingredients.
- 3. Add to dry ingredients and stir with a wooden spoon just until combined. Do not overmix, as this will make your pancakes tough.
- 4. To make the syrup, add ½ cup pomegranate seeds to 1 cup maple syrup and bring to a slow simmer over low heat. Simmer for 10 minutes.
- 5. When ready to serve, spoon warm maple syrup over the pancakes and top with one teaspoon of additional pomegranate seeds for garnish.