Buckwheat pancakes with sliced peaches and cardamom cream syrup from Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between (page 4) by Melissa Clark

  • buttermilk
  • heavy cream
  • whole wheat flour
  • honey
  • peaches
  • buckwheat flour
  • cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on October 28, 2018

    Because I didn’t have many of the ingredients for this, I can only say this recipe inspired me to make what amounted to a gross variation of what is likely a good recipe. I used half a cup of rolled oats and the rest all purpose flour, a mix of plain yogurt and milk with orange juice to a total of two cups, two large eggs instead of one, and two tablespoons instead of one of honey. Pancakes were fried in canola. The taste was excellent but I had to lower the fry pan temperature a bit to prevent burning. (Admittedly there was a moment of frustration ??) !*#a. I think the honey influenced the temperature adjustment. However, the burnishing (not burning) of the pancakes was quite yummy especially with maple syrup.

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