Sunday called for pancakes.
And not just any pancakes but buckwheat pancakes (insanely nutty and utterly addicting) covered in homemade blueberry compote (from the last of this past summer's freezer berries) and maple syrup. We ate them in sweatpants while watching the Sunday Morning food shows. It was a perfect morning.
I know at some point here Spring will come and with it our weekends of hibernation will end. But, there was something incredibly cozy about this winter and how it seemingly never wanted to end. It was a nice way to start a marriage - holed up indoors with stacks of books and magazines, a plethora of good TV, and lots of comfort food. I know things wont always be so easy and effortless (I don't know how I've been so lucky so far) but I'm thankful for the fact that most of the time it is.
Easy like Sunday morning.
Buckwheat Buttermilk Pancakes
Recipe from Anson Mills
Serves 2 as written below. The original serves 4 and can be found on the Anson Mills site.
3 tablespoons unsalted European-style butter
½ cup + 2 tablespoons buttermilk
2 ounces (1/4 cup + 2 tablespoons) buckwheat flour (preferably Anson Mills Rustic Aromatic Buckwheat Flour)
1.75 ounces (1/4 cup + 2 tablespoons) all-purpose or pastry flour (or if you have it Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour)
1 tablespoon sugar (optional)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 large egg
Make the pancakes: Melt the butter in a small saucepan over low heat or in the microwave. Pour the buttermilk into the pan with the butter to warm it slightly. Set a well-seasoned 10- or 12-inch cast-iron skillet or griddle over medium heat to warm for about 10 minutes while you finish making the batter. The skillet is hot enough when droplets of water flicked onto its surface sizzle on contact.
Turn the flours, baking powder, baking soda, sugar, and salt into a large mixing bowl and whisk to combine. Whisk the egg in a medium mixing bowl. Add the warm buttermilk mixture to the egg and whisk well to combine. Pour the liquid ingredients into the dry all at once and whisk lightly to combine.
Butter or oil the hot skillet. Drop pancakes one at a time into the pan with a small ladle or ¼-cup measure—there will be room for 4 pancakes. When the pancakes are nicely browned on the bottom and have begun to bubble on the top, 2 to 3 minutes, flip the cakes and brown the other sides, 1 to 2 minutes longer. Take the pancakes from the skillet, regrease the skillet, and cook the next batch. (If the batter becomes too thick over the course of making the pancakes, thin it with a little milk.) Serve the pancakes hot off the griddle with blueberry compote and a drizzle (OK a generous pour) of maple syrup.
Recipe from Anson Mills
1 ½ cups fresh blueberries
1.6 ounces (scant ¼ cup) sugar
Pinch of fine sea salt
Juice of ½ a lemon
¼ teaspoon ground ginger
Place blueberries into a heavy-bottomed medium saucepan with the sugar, salt, lemon juice, and ginger and set over medium-low heat. Stir frequently as the blueberries begin to sizzle softly and melt. They will quickly begin to release their juices and cease sticking. Bring them to a simmer and cook until soft and saucy, about 3 minutes. Transfer to a bowl, cover, and refrigerate until ready to use. Warm slightly just before serving.