Ingredients

• 1 cup Buckwheat flour
• 1/2 cup All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 2 tablespoons Granulated sugar
• 1 1/2 cups Milk
• 1/2 cup Buttermilk
• 2 units Eggs
• 2 tablespoons Melted butter
• 1 teaspoon Vanilla extract (for pancakes)
• 2 cups Mixed wild berries (blueberries, raspberries)
• 1/4 cup Maple syrup (for coulis)
• 1 tablespoon Lemon juice
• 125 grams Cream cheese (softened)
• 1/4 cup Plain Greek yogurt
• 3 tablespoons Maple syrup (for cream)
• 1/2 teaspoon Vanilla extract (for cream)

Instructions

1. 1

   **Prepare the Pancake Batter**: In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. In another bowl, whisk the eggs with milk, buttermilk, melted butter, and vanilla extract. Add the wet ingredients to the dry and mix until just combined (do not overmix, a few lumps are normal). Let the batter rest for 10-15 minutes.

2. 2

   **Prepare the Wild Berry Coulis**: In a small saucepan, combine the wild berries (fresh or frozen), maple syrup, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes, lightly mashing the fruits with a fork if desired, until slightly thickened. Let cool slightly.

3. 3

   **Prepare the Light Maple Cream**: In a bowl, beat the softened cream cheese until smooth. Add the plain Greek yogurt, maple syrup, and vanilla extract. Beat until a homogeneous and light cream is obtained.

4. 4

   **Cook the Pancakes**: Heat a non-stick pan or griddle lightly greased with butter over medium heat. Pour about 1/4 cup of batter per pancake, forming circles about 10 cm (4 inches) in diameter. Cook for 2-3 minutes on each side, or until golden brown and bubbles appear on the surface. Keep pancakes warm while cooking the rest.

5. 5

   **Serve**: Stack the thick pancakes, generously drizzle with wild berry coulis, and top with a dollop of light maple cream. Serve immediately for maximum flavor and warmth.