Close
Ingredients
| buckwheat flour: 1/2 cup |
| whole wheat flour: 1/2 cup |
| granulated sugar: 1 Tbl |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| buttermilk: 1 1/4 cups |
| olive oil: 1 Tbl |
| vanilla extract: 1/4 tsp |
| blueberries: 3/4 cup |
Blueberry Buckwheat Pancakes
Credit: www.everydayhealth.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.
4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm. Makes 6 (2-pancake) servings.