From Chef GAIL Simmons

Recipe serves: 4 (14-16 pancakes)

A Note from Chef Simmons: 

In my house, a stack of hot-off-the-griddle pancakes is not complete without a dollop of cinnamon-spiked cream and… bumbleberries! Bumbleberries, for those not familiar, are not actually a type of berry, but a combination of those you love most. I've always loved this goofy offbeat term, which is common in Canada, where I'm from and where bumbleberry pie is a summertime must. For these pancakes, I fold my bumbleberries into a hearty buckwheat batter and use some as part of the topping, too. The jumble of juicy berry flavors adds a vibrancy that can't be achieved with just one berry alone. 

Pancake Ingredients: 

• 1 cup buckwheat flour
• 1 cup unbleached all-purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 1/4 cups chilled well-shaken buttermilk (low-fat or whole; see Note)
• 2 large eggs, lightly beaten
• 2 tablespoons coconut oil, melted, plus more for griddle
• 2 teaspoons freshly grated lemon zest (from about 1 lemon)  
• 1 (6-ounce) container blackberries (about 1 1/2 cups), cut in half if large
• 1 (6-ounce) container raspberries (about 1 3/4 cups)
• 1 (6-ounce) container blueberries (about 1 1/3 cups)

Cinnamon Cream Ingredients: 

• 1 cup heavy cream
• 1/4 cup nonfat Greek yogurt
• 1/2 teaspoon ground cinnamon
• Pure maple syrup, warmed, for serving

Note: In place of buttermilk, you can use 1 1/2 cups whole milk mixed with 2 tablespoons fresh lemon juice or distilled white vinegar for this recipe.

INSTRUCTIONS

1. In a large bowl, combine buckwheat flour, all-purpose flour, sugar, salt, baking powder, and baking soda.
2. Add buttermilk, eggs, coconut oil, and lemon zest; stir together until just combined (a little lumpy is OK; do not overmix).
3. Allow batter to rest for 15 minutes. Gently fold in all but 1/3 cup of each type of berry.
4. Separately, beat cream in a medium bowl to medium peaks. Fold in yogurt and cinnamon and continue beating just until stiff peaks form. Cover and refrigerate until ready to serve.
5. Heat a heavy-bottomed griddle or large nonstick sauté pan over medium heat; brush with coconut oil.
6. Working in batches, drop 1/3-cupfuls of pancake batter into griddle. Cook pancakes until undersides are deep golden and bubbles start to form around edges, about 3 minutes, then flip.
7. Reduce heat to low and cook 1 to 2 minutes more, until underside is golden, too. Repeat with remaining batter.
8. Serve pancakes topped with a generous dollop of cream, remaining berries, a drizzle of warm syrup, and any remaining cream on the side.