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I get into really bad habits with my cookbooks. Instead of being propped open on my counter, splattered with food, they sit on my bookshelf- gathering dust. This weekend, since I got a new cookbook as a belated Christmas gift, I got to reorganizing my collection. I quickly became immersed in all the beautiful recipes. You know, the ones you marked when your book first arrived and then forgot about? Yeah, guilty as charged. But my reorganizing session totally reinvigorated…IMG_4398

my love for all the books in my collection, and also made them way more visible, as most are now stacked under our coffee table (practically starting at me to make something!). I, of course, rediscovered a whole bunch of recipes to share here, but wanted to kick things off with these gorgeous buckwheat flapjacks with this insanely good (but oh so easy) triple berry sauce. The recipe actually came from Frances Largeman Roth’s most recent publication, Eating in Color, who I had the sweet pleasure of meeting last week. Immediately upon opening her new book I landed upon these pancakes. The berries, the buckwheat, it was unlike any pancake I’d made before… but is most definitely becoming a staple in our house! They’re the perfect amount of sweet without feeling overly rich, and the sauce itself can be used on anything from pancakes and waffles to yogurt and ice cream. This is a must make, guys!

Here’s to a great week!

Buckwheat Flapjacks with Maple Berry Sauce from Eating in Color
Makes 18 pancakes

  • 1 cup all purpose flour
  • 1 cup buckwheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 tablespoons light brown sugar
  • 1 tsp cinnamon
  • 1 3/4 cups milk (2%)
  • 1/4 vegetable oil
  • 1 large egg
  • butter or non stick cooking spray ( I love the coconut spray from Trader Joe’s)

For the berry sauce:

  • 1 cup frozen or fresh blueberries
  • 1 cup frozen or fresh raspberries
  • 1 cup frozen or fresh strawberries
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract

Place the berries in a saucepan or medium high heat. Pour in the maple syrup, cover, and bring to a simmer. Simmer for 8-10 minutes, stirring occasionally. Turn the heat off, stir in the vanilla, and skim off any foam that may have risen.

While the berries cook, prep the pancakes. Combine the flours, baking soda, cinnamon, brown sugar, and salt in a large bowl. In a separate bowl, whisk together the milk, oil, and egg. Make a well in the dry ingredients and stir in half the wet mixture. Add the remaining wet mixture and combine thoroughly.

Spray a large nonstick sauté pan with cooking spray and heat over medium heat. Measure 1/4 cup amount of batter into the pan. Cook for about 3 minutes on the first side, until bubbles begin to form on the surface, then flip and cook for another 2 minutes.  Serve with berry sauce and Greek yogurt if desired.



  1. I’ve never baked with buckwheat flour before, but one of my goals for the coming year is to shake up my baking routine, meaning trying out different flours (among other things). I bet these pancakes would make a great start to the day. I recently reorganized my cookbooks too - they had been sitting in boxes since my last move (over two years ago…ahem), but now have a spot right in my kitchen cupboard where they are at an arm’s reach. I can’t wait to look through them all again for new inspiration.

    • Clara

      I really liked the buckwheat! I thought it was going to make the pancakes super heavy and dense, but they turned out light while still being more filling that regular flour. I think you’d be into it!

  2. It is so so easy to love a cookbook right away, then have it fall to the wayside quickly! It feels so cook to cook out of an actual book though, and these look marvelous : )

  3. Gorgeous!! I’ve actually never tried buckwheat pancakes before, but I must! I’m the same way, having a blog it’s hard to break out the cookbooks I once used so much since I’m always trying to experiment with my recipes.

    • Clara

      I totally know what you mean, but I realize when thumbing through that the cookbooks themselves can actually provide way more inspiration than online recipes or other blogs… you should definitely try it!

  4. My god these look amazing!

  5. I get lost in the Pinterest rabbit hole that I often forget to even look at my cookbooks — but when I do it’s such an enjoyable experience actually flipping through a hardcopy book and looking at the gorgeous images!

    • Clara

      I feel you on Pinterest! I pin so often yet make so little of what I actually see. An actual cookbook feels more manageable, plus it’s nice to hold something in your hands :)

  6. Hannah

    The recipe looks awesome, and the plates also caught my eye! Where did you get those beauties?

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