This looks sooo good! Love it with the salted caramel sauce.
Most mornings for breakfast I make a buckwheat crepe and fill it with greek yogurt and berries. The protein-filled buckwheat flour and yogurt keeps me going until lunch, and the berries make it a perfectly well rounded breakfast.
But routine can get boring, and while looking for other ways to use buckwheat, I came across dutch babies: slightly sweet pancakes that are baked in a cast-iron skillet, they puff up in the oven, creating crevices and fluffy air pockets that are made for dousing in syrup.
Before long, I was in the kitchen making my own, and what came out of the oven was the most wonderfully fluffy pancake with slightly crisp edges, that, when drizzled in homemade caramel sauce, was a wonderfully indulgent breakfast, and one that I’ll surely make again.
- 1 tablespoon + 1 teaspoon buckwheat flour
- 1 tablespoon + 2 teaspoons all-purpose flour
- 1/2 tablespoon granulated sugar
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