Blueberry Buckwheat Pancakes with Maple Syrup

With a nod to ployes and the start of maple syrup season, these pancakes will put you in the mood for spring.

The motivating factor for this recipe was a big box of wild Maine blueberries from the previous year’s harvest that needed eating. But there were other incentives. “Ployes” are a dish native to Maine and New Brunswick. They are similar to a crepe or a pancake but made with heartier ingredients. This recipe calls for buck-wheat flour as a sort of nod to the historic ployes while also calling upon the March maple syrup harvest.


1 cup all-purpose flour
1 cup buckwheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
⅛ teaspoon cinnamon
½ teaspoon kosher salt
3 eggs
Zest of 1 lemon
1 cup milk
1 teaspoon vanilla
2 tablespoons unsalted butter, melted, plus more for cooking pancakes
1½ cups blueberries
Powdered sugar
Lots of maple syrup
Salted butter, for serving


In a medium mixing bowl, combine the all-purpose flour, buckwheat flour, baking powder, baking soda, sugar, cinnamon, and salt. Whisk to combine. In another medium mixing bowl, combine the eggs, lemon zest, milk, vanilla, and melted butter. Whisk to combine. Make a well in the center of the bowl with the dry ingredients and pour the wet ingredients into it. Using a wooden spoon, stir to combine without overmixing. A few lumps will only make your pancakes better.

Preheat the oven to 200°F. Heat up a cast-iron frying pan or griddle over medium-low heat. Add 2 tablespoons of butter and let melt.

Place ¼ cup of the batter onto the griddle and drop a few blueberries on top. Let cook for 2 to 3 minutes. Once bubbles start to form, flip the pancake and cook for another minute or two. As each pancake is finished, move it to a heatproof serving platter or plate and place in the oven to keep warm. Meanwhile pour some syrup in a little saucepan and place over low heat to warm. Once you’ve got ten pancakes, place a few on each plate with a dusting of powdered sugar and a heavy serving of maple syrup. Serve with a crock of room-temperature salted butter.

Excerpted from Modern Country Cooking by Annemarie Ahearn (Roost Books, 2020).

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