Buttermilk Spiced Buckwheat Pancakes with Figs, Pistachios, and Pomegranate

These buckwheat pancakes are a breakfast dream come true! No wonder it’s one of our customers' most-loved creations served in our cafes.

Infused with the warmth of cinnamon and cardamom, sweetened naturally with jaggery, and crowned with vibrant figs, pistachios, and pomegranate seeds, they’re a little bit of comfort on a plate.

Ingredients:

• 250ml buttermilk or kefir
• 4 large eggs (white and yolks separated)
• ½ teaspoon pure vanilla extract
• 1 cup buckwheat flour
• 2½ tablespoon jaggery powder
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cardamom powder
• ½ teaspoon cinnamon powder
• Extra virgin coconut oil to fry

Garnish:

• 3 figs
• 20g pistachio, raw, chopped
• 30ml honey
• 30ml pomegranate molasses
• 20g pomegranate seeds

Instructions:

1. In a bowl, whisk together egg yolks, kefir and vanilla.
2. In another bowl, combine flour, jaggery, baking powder, baking soda, salt, cardamom, and cinnamon. Gradually mix the wet ingredients into the dry.
3. The batter should have some small to medium lumps.
4. Beat the egg whites until fluffy and gently fold them into the batter. Do not mix too fast, we want to keep the air in the batter.
5. Heat a pan over medium heat and lightly grease with coconut oil. Pour a ladle of batter and cook until bubbles appear. Flip and cook until golden brown.
6. Serve hot with roasted figs, chopped pistachio, pomegranate seeds and a drizzle of honey.

Whether you're savoring these pancakes on a lazy morning or whipping them up to share with loved ones, they promise to make every moment a little more special.