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Blueberry Buckwheat Pancakes

fast.cook's picture
Ingredients
  Unbleached all purpose flour 3⁄4 Cup (12 tbs)
  Buckwheat flour 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Vegetable oil 2 Tablespoon
  Eggs 2 Large, separated
  Melted butter 2 Tablespoon (Adjust Quantity As Needed)
  Blueberries 1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Unthawed)
Directions

Mix first 6 ingredients in large bowl.
Stir in buttermilk, oil and egg yolks.
Using electric mixer, beat egg whites in medium bowl until medium firm peaks form.
Gently fold whites into batter.
Heat heavy large skillet over medium high heat; lightly brush skillet with melted butter.
Drop batter by 1/4 cupfuls into skillet; spread to 4 inch rounds.
Sprinkle 2 tablespoons blueberries over each round.
Cook until tops are covered with small bubbles and bottoms are golden, about 2 minutes.
Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Dish: 
Pancake
Interest: 
Everyday

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