Buckwheat Pancakes with Blueberry Compote
Blueberries are superfood which are rich in antioxidants. Chef Rishim Sachdeva uses them to make a tasty compote and serves it with yummy pancakes. This recipe is a must try.
Buckwheat Pancakes with Blueberry Compote

- 1-2

Cooking Time

-25-35 Min


- Expert

Preparation Time

- 10-15 Min


  • 3 tbsp butter
  • 1 cup of sugar
  • 1 cup buckwheat flour
  • 1 brown egg
  • 175 ml of milk
  • 2 - 3 tbsp baking powder
  • 150 grams blueberries
  • 100 ml tomato juice
  • 1/2 green apple
  • Orange zest
  • 1/2 orange juice
  • 1 - 2 tbsp sugar
  • Mint leaves
  • 2 cinnamon sticks
  • For garnish: Blueberry, Icing sugar and Maple syrup


  1. 1

    In a bowl, add butter, sugar and whisk it nicely Add buckwheat flour, brown egg and whisk again Add milk, baking powder and whisk it Let it sit for some time.
  2. 2

    In a pan, add blueberries, tomato juice and leave it to cook Finely chop the green apples Add the chopped green apples, orange zest, orange juice, sugar and stir it.
  3. 3

    Smash the blueberries and let it cook for 10 - 15 minutes Add mint leaves, cinnamon sticks and mix.
  4. 4

    In another pan, add butter and let it melt Pour the pancake batter and cook it nicely.
  5. 5

    Serve the pancake with blueberry compote Garnish with blueberry, icing sugar and maple syrup.
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Rishim Sachdeva


Chef Rishim Sachdeva began his culinary journey in his own kitchen at the age of 16. After having worked at restaurants such as Heston Blumenthal’s The Fat Duck and Marco Pierre White’s Michelin-starred The Oak Room, he returned to India to find his roots. Ever since, he’s been at the helm of affairs at The Olive Group’s eponymous outlets in Mumbai, New Delhi and Hyderabad. Marking his TV debut as the host of Fit and Fast—Fuel Your Brain, the raw-food fanatic is now all set to help you understand how the food you eat could help improve your brain function, one recipe at a time.

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