Black Sesame and Buckwheat Pancakes with Citrus Berry Compote

How to Make Black Sesame and Buckwheat Pancakes with Citrus Berry Compote

1. 1

   Step 1: Toast sesame and combine dry ingredients

   Lightly toast the black sesame seeds in a dry skillet over medium heat, shaking frequently, until fragrant (1–2 minutes). Grind the toasted seeds in a spice grinder or mortar and pestle if not already ground; whisk together buckwheat flour, ground sesame, baking powder, sugar, and salt in a large bowl until evenly distributed.

   For this step

   • 1 1/2 cupsBuckwheat flour
   • 1/4 cupBlack sesame seeds, toasted and ground
   • 2 tspBaking powder
   • 2 tbspFine sugar (granulated or caster)
   • 1/2 tspSalt
   
2. 2

   Step 2: Mix wet ingredients and form batter

   In a separate bowl, whisk the eggs with milk and melted butter (or oil) until smooth. Make a well in the center of the dry mix, pour in the wet ingredients, and stir gently until just combined — a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the buckwheat for a better texture.

   For this step

   • 2 largeLarge eggs
   • 1 1/4 cupsMilk (dairy or unsweetened plant milk)
   • 3 tbspMelted unsalted butter or neutral oil
   
3. 3

   Step 3: Cook citrus berry compote

   While the batter rests, combine mixed berries, maple syrup, orange zest and orange juice in a small saucepan over medium heat. Simmer gently, stirring occasionally, until the fruit softens and liquid thickens to a spoonable compote (6–8 minutes); remove from heat and keep warm. Taste and adjust sweetness with more maple syrup if needed.

   For this step

   • 2 cupsMixed berries (fresh or frozen)
   • 3 tbspMaple syrup (3 tbsp) and zest + 2 tbsp juice of 1 orange
   
4. 4

   Step 4: Heat skillet and cook pancakes

   Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. For each pancake, pour about 1/4 cup batter onto the skillet; cook until bubbles form on the surface and edges look set (2–3 minutes), then flip and cook 1–2 minutes more until cooked through and golden at the edges.
5. 5

   Step 5: Finish and keep warm

   Transfer cooked pancakes to a warm oven (about 200°F/95°C) on a sheet pan while you finish the rest so they stay tender. If the compote thickens too much as it cools, return it to low heat with a splash of water or orange juice to loosen.
   
6. 6

   Step 6: Serve with compote and toppings

   Stack pancakes and spoon generous amounts of citrus berry compote over them. Finish with an extra drizzle of maple syrup if desired, a sprinkle of toasted black sesame or chopped nuts for crunch, and serve immediately while warm.
   

1. Lightly toast the black sesame seeds in a dry skillet over medium heat, shaking frequently, until fragrant (1–2 minutes). Grind the toasted seeds in a spice grinder or mortar and pestle if not already ground; whisk together buckwheat flour, ground sesame, baking powder, sugar, and salt in a large bowl until evenly distributed.
2. In a separate bowl, whisk the eggs with milk and melted butter (or oil) until smooth. Make a well in the center of the dry mix, pour in the wet ingredients, and stir gently until just combined — a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the buckwheat for a better texture.
3. While the batter rests, combine mixed berries, maple syrup, orange zest and orange juice in a small saucepan over medium heat. Simmer gently, stirring occasionally, until the fruit softens and liquid thickens to a spoonable compote (6–8 minutes); remove from heat and keep warm. Taste and adjust sweetness with more maple syrup if needed.
4. Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. For each pancake, pour about 1/4 cup batter onto the skillet; cook until bubbles form on the surface and edges look set (2–3 minutes), then flip and cook 1–2 minutes more until cooked through and golden at the edges.
5. Transfer cooked pancakes to a warm oven (about 200°F/95°C) on a sheet pan while you finish the rest so they stay tender. If the compote thickens too much as it cools, return it to low heat with a splash of water or orange juice to loosen.
6. Stack pancakes and spoon generous amounts of citrus berry compote over them. Finish with an extra drizzle of maple syrup if desired, a sprinkle of toasted black sesame or chopped nuts for crunch, and serve immediately while warm.