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Buckwheat blueberry pancakes with strawberry compote

Friday Foodie: Buckwheat Blueberry Pancakes with Strawberry Compote


Just in case you missed this last year, I’m running it again, as I think these are simply the most delicious pancakes I’ve ever come up with and are the perfect breakfast for Easter morning.

I LOVE pancakes and buckwheat has become my new favorite. Buckwheat has a distinctive nutty taste that is perfect for pancakes. This is a great recipe for the Easter weekend, especially since strawberries are starting to appear in the grocery and be worth eating.

I use oat flour and buckwheat in this recipe. To make oat flour, simply run oats through a blender until pulverized into flour. DO NOT use instant oatmeal. You can use old fashioned or quick oats.


Use a whole grain cereal such as this Nature’s Path Organic multi-grain flake.

Beat the egg whites until they are stiff and form peaks when the beaters are removed from the bowl. (The vegan variation is listed in the recipe.)

Fold the egg whites into the batter.

Fold in the blueberries.

Scoop batter up in a 1/3 cup measure and cook on a hot griddle or skillet, set at medium heat. Be sure and put griddle onto heat while preparing batter.

Make a delicious strawberry compote and serve warm over pancakes.

Use any high quality balsamic vinegar, but a fruity one, such as this Vanilla & Fig by the Temecula Olive Oil Company, is fantastic.

Sorry this is a bit blurry, but when you heat the strawberries, they will stick a bit to the pan. By adding the tablespoon of water, and stirring, the pan will be deglazed. Then pour this into the strawberry mixture to give it a bit more syrup.


My little Easter bunnies some 28 years ago! I love you boys!

Enjoy these delicious pancakes with someone you love. This recipe makes enough for 2 – 4 people depending on how hungry and whether or not an accompanying dish is served. Try spreading almond butter on pancakes instead of butter. This with the compote is incredible!

Enjoy and have a wonderful Easter!

Buckwheat Blueberry Pancakes with Strawberry Compote
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A healthy pancake made with buckwheat flour, seeds and grains served with a strawberry compote
  • 2 Tbs. raw sunflower seeds
  • 2 Tbs. millet
  • 1¾ cups buttermilk (vegan use almond or coconut milk)
  • 2 eggs, separated (*for vegans, use 2 Tbs ground flax seed mixed with 6 Tbs. warm water. Allow to sit for ten minutes then add in place of eggs.)
  • 2 Tbs. frozen unsweetened apple juice concentrate, thawed
  • 1 cup bran flakes cereal (one low in sugar, high in fiber)
  • ⅓ cup oat flour
  • 1 cup buckwheat flour
  • 1 ½ tsps. baking soda
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • 1 cup blueberries, optional OR 1 cup banana slices, optional
  • Ingredients for: Strawberry Compote
  • 1 pound of fresh strawberries
  • 1 or 2 tsps sugar (just enough to release juices from berries)
  • 1 tsp balsamic vinegar (a fruity balsamic, such as pomegranate or fig/vanilla, is excellent)
  • 1 tsp vanilla extract
  • 1 Tbs water
  1. Place a small non-stick skillet on medium/high heat.
  2. Add the sunflower seeds and stir occasionally for 2 mins or until lightly toasted and remove to cool.
  3. Add millet and stir for a minute or two until toasted. The millet will pop a bit as they open up.
  4. Remove to cool and set aside while assembling other ingredients.
  5. While preparing pancakes, place griddle or skillet on burner set to medium and allow to heat.
  6. Place egg yolks in a bowl and beat slightly.
  7. Add buttermilk, bran flakes, and juice concentrate.
  8. Mix.
  9. Beat egg whites until stiff. Set aside.
  10. In a large bowl, measure flours , baking soda, baking powder, and salt.
  11. Add the millet and sunflower seeds.
  12. Pour in the buttermilk mixture and stir with a fork until blended and just moist.
  13. Do not over stir.
  14. Fold in egg whites.
  15. Fold in berries.
  16. Spray skillet with nonstick cooking spray or brush with canola oil.
  17. (If using spray, remove skillet from heat source and spray over kitchen sink.)
  18. Using a ⅓ cup measure, scoop out pancake batter and pour onto skillet.
  19. Allow to set until bubbles form, turn and cook other side.
  20. As pancakes are ready, place in warm oven on heat proof plate while preparing remaining pancakes.
  21. *Vegan variation: Add flax seed mixture to liquids and proceed. Though the batter will not be as fluffy as that lightened with egg whites, they are still delicious.
  22. Instructions for Strawberry Compote:
  23. Wash and hull 1 pound of strawberries
  24. Quarter the berries and sprinkle with sugar.
  25. Allow to set for 15 minutes so the berries will begin to release their juices.
  26. Place in skillet over medium heat and stir until sugar is completely dissolved.
  27. Add vanilla and balsamic.
  28. Stir until strawberries are heated through.
  29. Remove from heat and pour berries into a bowl.
  30. Add water, return to heat and stir to release anything that stuck to pan.
  31. Add this mixture to berries.
  32. Keep warm and serve over pancakes.



Friday Foodie: Armenian Brioche filled with Dates, Walnuts, Honey and Spices


Armenian Brioche is a new bread for me. I’ve been making bread for many years and started out the old fashioned way, but when bread machines came along, I quickly adapted. Making this bread took a bit longer, no doubt, than one I might make in my machine, but was so worth the time and effort.

While looking at spices on the Penzeys website, I took a look at their specialty spices and saw, Mahlab. Curious, I did a web search and found out about this spice and recipes that use it. The Perfect Pantry had an Armenian Brioche recipe which I changed up a bit and became the recipe I am sharing with you today. (The Perfect Pantry had also adapted it from another source, however, the only change I saw was a division of ingredients to make a smaller amount.)

Because Mahlab should be ground fresh, I used my molcajete. I actually bought this specifically for the task, but have always wanted one, so great excuse, eh? I also ground my cloves for the filling. Next, I’ll be making guacamole in it!

Because I could not get a super fine grind, I then sifted it through this mesh strainer. This is a great tool for sifting, by the way.

This is my two flours, barley and bread flour, along with the yeast at the top and the mahlab at the bottom. I love barley flour for it’s fine texture and smoothness in breads and cakes. A great way to add a whole grain to a bread, cake or pancakes.

After beating the eggs and sugar with the butter, and adding the flour and milk/water mixture, I switched to my dough hook to finish kneading this into a smooth ball.

Before the first rising.

After the bread had been through it’s two risings, I formed the dough into 20 balls and while they rested for 30 minutes, I made the filling. I chopped the dates and walnuts. That’s my Pampered Chef chopper in the background. Works wonders on nuts.

I used a regular teaspoon to scoop up the filling for each roll.

This is one of the balls with the filling.

On the left is the pinching up process and the right all pinched together. I then rolled the dough back into a smooth ball.

The egg wash.

I used this tea strainer to sprinkle the poppy seeds onto each roll. The tea strainer works for other spices as well.

Beautiful! I think I over cooked them just a bit. Go for golden, but go short rather than long!

Here’s the recipe. Click on the title for a printable or downloadable copy. I hope you will enjoy as much as my family and I did!

Peace and joy!

Friday Foodie: Armenian Brioche filled with Dates, Walnuts, Honey and Spices
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
Armenian Brioche stuffed with Dates, Walnuts, Honey and spices While looking at the Penzey spice website, I noticed a section of specialty spices and perused the list. I ran across Mahlab, a spice totally unfamiliar to me. I was intrigued with it’s origins , Turkey and Iran, and that essentially it comes from the pits of a sour cherry. I did a search for recipes using this “spice” and found this Armenian Brioche, traditionally served at Easter. This is the recipe I adapted from The Perfect Pantry.
  • For the dough:
  • 2 cups barley flour + extra as needed
  • 1 ½ cups bread flour
  • 1 Tbs. finely ground Mahlab (grind just before using)
  • 2 ½ tsps bread machine yeast (or one package of yeast)
  • ½ tsp salt
  • 2 large eggs
  • 6 Tbs unsalted butter
  • 1 ½ Tbs coconut oil
  • ½ c sugar
  • ½ cup warm water, (I use hot from the tap since adding straight to the flour and yeast mix)
  • ⅓ c warm milk
  • Filling:
  • 10 ounces, pitted and freshly chopped dates (I used Medjool)
  • ½ c chopped walnuts
  • 1 ½ tsp cinnamon
  • ¼ tsp cloves
  • 2 Tbs honey
  1. For Filling: Mix first four ingredients together. Use your finger tips to mix the spices and walnuts with the dates to help separate clumps of dates. Mix in the honey and set aside until ready to fill bread. After filling, if there is any left, eat directly from the bowl. (I had about a heaping spoon full left and it was delicious!)
  2. For dough: Combine flours mahlab, salt and yeast, set aside.
  3. Turn oven to 100 degrees (or lowest setting). When it reaches temperature, turn off oven.
  4. In heavy duty mixer, cream butter, oil and sugar together. Add eggs and beat until combined and creamy.
  5. Combine milk and water together. Alternating between flour mixture and milk/water mixture, starting with flour, add to the creamed ingredients and continue mixing. When dough becomes too thick for the standard beater, replace with dough hook. Add additional flour (I alternated between barley and bread flour) one tablespoon at a time until dough is smooth and elastic.
  6. Oil a large bowl, but not metal, and place dough in bowl. Cover with a kitchen towel and place in warm oven. If oven feels hot, prop door open until just warm. The idea is to give the dough a warm place to rise, out of drafts, until double in size, about 2 hours.
  7. Punch down. Fold together, smooth into a ball and allow to rise again for about 1 ½ hours, until double in size. Punch down again and allow to rest for 15 mins. Divide dough in half. Divide each half again and then make five balls from each quarter. Allow the balls of dough to rest , covered, for 30 mins.
  8. Preheat oven to 350 degrees. Flatten each ball into a round, using a dining table spoon, scoop a spoonful into the center. Pinch dough closed around filling and reshape into a ball. Fill balls, one at a time, then place, two inches apart on parchment lined baking sheet. Brush with an egg wash, made from one egg yoke and one tsp of water. Sprinkle with poppy seeds or sesame seeds.
  9. Bake for 18-22 minutes, until golden brown. Enjoy hot from the oven or may be reheated the next day for serving. Freeze any leftovers (which there will be none, but just incase) for up to a month.