If you are a producer of maple syrup, you’d better have a few good recipes for pancakes. I like the flavor of buckwheat but find the texture can occasionally veer toward cardboard if you don’t strike the right balance. This is a great version because it is lightened with white flour and the bananas keep it from getting too dry. It is an excellent pancake to use with our Sugarmaker’s Dark or Whiskey Barrel-aged Maple but they have never tasted as good as they did last Sunday when we tried them with the Coffee Infused Maple Syrup. Bananas and coffee are good mates so it should not have come as a surprise but we did not expect the buckwheat to be so complimentary as well. Happy Sunday.
