A couple of months ago, I had a hankering for an old favorite I called Buckwheat Breakfast Crumbles when I first came up with the idea, back in 2012, the year I launched my official Year of Slovenian Cooking.
At the time, I thought I thought I was being quite creative--but also practical--when I decided to use some of the buckwheat flour left over from tackling žganci to make šmoren, another traditional food I had just discovered. It also felt daring to invent my own recipe.
(What can I say? It was a long time ago :-)
This time, instead of serving blueberries on the side, I thought I might mix them right into the batter.
Fortunately, I realized the blueberries would probably pop and I would be left with a greenish-brown mess. So I made the šmoren as usual and then gently folded the berries in at the end.
This simple comfort food still tastes good, for breakfast or for lunch. What's not to like about eggy, crumbled-up buckwheat pancakes? It's even gluten-free.
2 eggs
6 tablespoons milk
2 tablespoons buckwheat flour
2 teaspoons brown sugar
6 tablespoons milk
2 tablespoons buckwheat flour
2 teaspoons brown sugar
dash of salt
1/4 cup blueberries (optional), to fold in before serving
Mix the first five ingredients together until you have a smooth crepe-like batter. Heat a frying pan with a thin film of oil. Pour in the batter. Leave it alone until the mixture starts to brown on the bottom. Then follow the usual procedure for šmoren: Take a spatula and begin to scrape, turn, and chop the mixture until you have a pan of nicely browned little crumbles. If desired, before serving gentle fold in the blueberries or other fresh fruit. Serves 1 or 2..
