I love breakfast. I could never choose a favorite eating occasion (I love them all) but breakfast is near and dear to my heart, and not only because there is usually coffee involved (but that too). From sweet pancakes to savory potatoes to good old fashion oats and a cup of joe, the decisions are endless. If someone asked me to choose between sweet or savory breakfast for the rest of my life I could never do it, it’s hard enough for me to decide when sitting down to Sunday brunch.
Many people say that Americans don’t have an eating culture, but to this I say–um, hello, let me introduce you to breakfast. I’m an adventurous eater and don’t have a problem assimilating to a culture’s meal patterns when I travel, but my ‘American-ness’ really shows when it comes to the first meal of the day. I spent a month in Asia a few years ago and, try as I might, my body is physically unable to eat ramen or vegetable soup first thing in the morning. Even when visiting my husband’s family in Italy, I have a hard time eating only croissants with Nutella every day for weeks on end. Can a girl get an egg?
One thing the husband and I can agree on for breakfast is pancakes. When we first married he was not so interested even though they fit his Italian preference for a sweets in the morning, but over time I’ve broken him down. He is now a master pancake maker and has them four or five mornings a week.
Let’s take a second and talk about pluots.
When I moved to Berkeley to finish school a few years ago, I started working at a German cafe and the owner would make an amazing streusel with pluots…but I had no idea what a pluot was and had to go home and look it up to make sure I wasn’t crazy. Was it a plum? An apricot? Well, it’s actually both. Pluots are a ‘crossbreed,’ or interspecific fruit, made from three fifths plum and two fifths apricot. The result is a reddish plum-like fruit with a firmer center than a traditional plum, but without the fuzzy outer skin of an apricot. Apparently there are also apriums, which are also a breed between the two fruits that have more apricot characteristics. In addition there are also plumcots and apriplums, just to make it more confusing. Bottom line? They’re delicious and they are a great sweet addition to the hearty, earthy flavor of buckwheat pancakes.
Pluot & Brown Sugar Buckwheat Pancakes
Heart buckwheat pancakes with pluots and brown sugar.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 6-8 medium pancakes
- Category: Breakfast
- 1 pluot, sliced thin
- 1 tbsp butter or oil for frying
- 1 cup buckwheat flour*
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 egg
- 2 tsp oil
- 1/4 tsp vanilla (optional, but damn good)
- 3/4 cup milk, or milk alternative
- 1-2 tbsp brown sugar
- maple syrup, to your heart’s desire
- Optional: berries, powdered sugar, coconut flakes or other toppings
- Heat pan over medium-low heat using a little oil or butter.
- Add sliced pluot and cook until soft, about 4-5 minutes, flipping once. Set aside.
- Mix dry ingredients (buckwheat flour, baking powder, salt, baking soda) and then add egg, oil, vanilla, milk, and brown sugar. Stir until well blended.
- Lay 2-4 slices of cooked pluot on pan in small circle, then pour pancake batter over, covering. Cook pancake about 2-3 minutes on each side, or until batter is cooked through.
- After all pancakes are finished, stack cakes with remaining pluot and other toppings (I used blueberries), drizzle with syrup, and enjoy!