To start the buckwheat pancakes with fruit compote recipe, first prepare the plum and strawberry compote.
Wash and chop the fruit and place in a heavy-based pan with the brown sugar, cinnamon and thyme.
Place the pot on the fire and let the fruit cook until it starts to bubble. Reduce heat and cook for about 15-20 minutes, until plums are cooked but not mushy.
Set the preserves aside while you prepare the pancakes. To make pancakes, sift together buckwheat flour, whole wheat flour, baking powder, baking soda and salt in a mixing bowl.
In another bowl, whisk together the eggs, buttermilk, melted butter, and brown sugar.
Add the egg-buttermilk (wet ingredient) mixture to the sifted flour and stir gently until a smooth batter forms.
Place the frying pan on the fire and preheat.
When ready to make pancakes, pour a ladleful of pancake batter into the hot skillet and gently spread it into a thin layer in an outward, circular motion.
Cook over medium heat for two minutes. Flip and cook for 2 minutes until cooked.
Serve warm with a dollop of creamy preserves, if desired.
Serve buckwheat pancakes with fruit compote with a glass of fresh juice or a cup of hot coffee. You can also pack them in your kids' snack boxes or use them for weekend family picnics.
