Buckwheat Buttermilk Pancakes With Fire-Roasted Maple Strawberries and Farm-Fresh Sausage Now Serving

In Issue 2


Buckwheat Buttermilk Pancakes:
1 Cup Buckwheat Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon Salt
1¼ Cups Buttermilk, Shaken Until Thick
1 Large Egg
Dash Of Pure Vanilla Extract
Butter, For Pan

Fire-Roasted Maple Strawberries:
1 ½ Cup Strawberries
2 Tablespoon Dark Maple Syrup
Juice Of Half A Lemon

Farm Fresh Pork Sausages:
2-4 pork sausages as fresh as possible

In a small cast iron pan over an open fire cook the strawberries with maple and lemon stirring occasionally
While the strawberries cook mix dry ingredients in a large bowl
Pour the buttermilk into a messuring glass and add vanilla
Make a well in the dry ingredients, pour in buttermilk/ vanilla mixture, and add egg reserving about a ¼ cup
Mix until ingredients are combined not worrying about some small lumps


Preheat a cast iron pan over an area of your fire that is hot embers
Fry sausages until browned on all sides and push to side of fire to continue cooking
Melt butter until pan is coated
Using a medium sized serving spoon give the batter one more quick mix and scoop batter into pan
Cook for 2-3 minutes aside being sure to keep an eye on how hot your pan is
You should flip your pancakes when small bubbles begin to form on top and the edge is no longer glossy
Cook for 2-2 ½ minutes on other side or until golden brown
Add more butter to your pan as needed
Cover cooked pancakes with clean dishtowel

Check strawberries and move off heat when steaming and surrounding liquid is thickened
Serve with butter and maple syrup and garnish with remaining buttermilk