Blueberry Buckwheat Pancakes (#1174)

Serves
Ready
4
18
Minutes
Prep
Cook
9
Minutes
9
Minutes
Categories
Breakfast
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Ingredients

  • 3/4 cup Buckwheat Flour
  • 3/4 cup Whole Wheat Pastry Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Buttermilk
  • 3/4 cup Milk nonfat
  • 1 Tbsp Honey
  • 2 large Eggs
  • 2 tablespoons Canola Oil
  • 2 cups Blueberries divided
  • 1/2 cup Maple Syrup real

Directions

  1. In a large bowl whisk together the flours, baking powder, baking soda and salt.
  2. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil.
  3. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
  4. Stir in 1 cup of berries.
  5. Preheat a large nonstick griddle or skillet over a medium flame.
  6. Ladle the batter onto the skillet with a 1/4 cup measure.
  7. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes.
  8. Cook the other side until golden brown, about 1 1/2 minutes.
  9. Serve topped with more blueberries and the maple syrup.
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