Buckwheat Pancakes!

Pancakes! Pancakes! Glorious Pancakes! I almost never make them, but I do love them. I woke up unusually late this morning, so I figured I'd delay the day longer by fixing pancakes. And buckwheat pancakes at that! I found recipe on AllRecipes.com and adapted it to my liking.
I love to make pancakes to suit individual tastes. I made mine with pecans and my friend's with blueberries. I just sprinkle the toppings on top of the pancakes just after pouring the batter on the griddle. Works like a charm.

My pecan buckwheat pancakes with Agave nectar replacing the "maple" syrup. Milk is close by.

Ryan's blueberry pancakes. So simple, healthy, and delicious! Make some for you and your buddies today!

Buckwheat Pancakes

Ingredients:
1 cup buttermilk
1 egg
3 tablespoons butter, melted
3 tablespoons all-purpose flour

3 tablespoons whole wheat flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter

A handful of toppings: berries, nuts, etc.

Directions:
1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Sprinkle desired toppings on top of pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Satisfies the appetites of 3 moderate eaters or 2 big eaters.

5 relaxed mornings and 5 breakfasts

My favorite time of the day is somewhere between 9am and noon. This is my quiet, step into the day, time. The atmosphere is serene, the morning light is perfect, I don't have to talk to anyone because everyone is either asleep or at work. I don't get to enjoy this time every day, so I savor the mornings when I do. I try to be inventive with my breakfasts. I love variety and hot tea. Those are must haves. This breakfast consisted of raisin bread toast swirled with mascarpone cheese and lingonberry preserves, baby plums, and a side of Greek yogurt and pumpkin butter.

An unusual breakfast for me. Under all of that milk, banana, and pecan is honey and white rice left over from the previous evening's Chinese take-out. A homage to rice pudding.

A craving for bagles led me to buy what looked and tasted like a bagle loaf. I got it from a wonderful Indianapolis-based deli, Shipiro's. This 'everything' loaf was terrific. I slathered one half with mascarpone and the other with quark drizzled with honey.

Yes, I will eat a grilled cheese sandwich for breakfast. This one had brie and peaches.

Last but not least, this morning's offerings. Raisin bread toast, mascarpone (It's good stuff, you might note,) pumpkin butter, and pecans. Plain yogurt with blueberry jam in a bowl serves as a plate.

I know that breakfast is seemingly mundane, but I highly suggest, at least once in a while, to make a morning of it. Take your time and fix what sounds good to you. If the weather is nice, sit out side and enjoy every bite in the fresh air. Don't start clearing the table after the last bite is in your mouth. Linger and relax.