This generously sized single-serve pancake, made in part with buckwheat flour, is a fan favorite at Roxanna Jullapat’s Los Angeles bakery, Friends & Family. Featuring a crispy exterior and soft, fluffy interior — thanks to first frying on the stovetop, then finishing in the oven — the buttery, nutty flavors of the buckwheat flour truly shine. Thanks to Roxanna for sharing this recipe from her cookbook, "Mother Grains," with us.
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To make the compote: Put the sugar in a heavy, medium-sized saucepan. Add 1/2 cup (113g) of water to moisten the sugar, but don’t stir the two together.
If using the vanilla bean, split lengthwise with a paring knife, scrape out the pulp with the back of the knife, and put the pulp and pod into the pan.
Cook over high heat until the mixture comes to a boil. Lower the heat to medium and reduce to a thick syrup. Refrain from stirring at this point; it could cause the sugar to crystallize.
Add the berries and stir them around a bit to encourage them to release their juices. Cook for 4 to 5 minutes, stirring occasionally, until all the sugar is dissolved and the mixture looks saucy.
Dissolve the cornstarch in the remaining 1/4 cup (57g) water and add to the pot. Cook, stirring constantly, until the compote thickens, 1 to 2 minutes.
Remove from the heat and stir in the vanilla extract (if you haven’t used a vanilla bean). Transfer to a heat-resistant jar and let cool completely. Remove the vanilla bean pod.
Cover the compote and refrigerate until ready to use. It will keep in the refrigerator for up to a week.
Preheat the oven to 350°F.
To make the pancake: Sift the flours, sugar, baking powder, baking soda, and salt into a medium bowl. Make a well in the center with your hands.
In a separate small bowl or measuring cup, whisk together the buttermilk, egg, and vanilla. Pour the liquid mixture into the dry ingredients, whisking slowly from the center out to draw the dry ingredients into the liquids.
Add the melted butter and whisk to combine. The mixture will be slightly thicker than regular pancake batter.
Preheat a 6” to 7” nonstick sauté pan or cast iron skillet over medium-high heat.
Add about 1 teaspoon of butter and a drizzle of oil to the pan, swirling to coat.
Use a rubber spatula to transfer the batter to the pan; gently spread it over the entire surface.
When the mixture starts to bubble around the edges (1 to 2 minutes), transfer the pan to the oven to bake for 5 to 8 minutes, until the center is just set.
Carefully remove the pan from the oven and flip the pancake with a wide, flat spatula.
Return to the oven and bake for another 1 to 2 minutes, until a toothpick inserted in the center comes out clean.
Transfer the pancake to a plate. Serve immediately with berry compote and a dusting of confectioners’ sugar, or with butter and maple syrup. (Or with all of those options, as Roxanna recommends!)
Tips from our Bakers
If you have a copy of "Mother Grains," you may notice we've made a small amendment to the book's version of this recipe, reducing its leavening just slightly; our thanks to the author for approving this change.
