Buckwheat-blueberry pancakes
This is my wife’s recipe – they are truly excellent! This serves 4 and can be cut in half for 2.
3/4 c all purpose flour
1/2 c buckwheat flour
2 TB sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c buttermilk
2 TB vegetable oil
2 large eggs, separated
about 1-1/2 c fresh blueberries
Mix dry ingredients in a large bowl, then stir in buttermilk, oil, and egg yolks until blended. Beat the egg whites until they form peaks, then fold into the batter. For each pancake, drop 1/4 to 1/3c of batter onto a heated, greased skillet and spread to a 4-5 inch circle. Sprinkle 2 TB blueberries on each pancake. Turn when the top is covered with small bubbles and the bottom is browned, then cook another minute or so until the second side is browned.
Explore posts in the same categories: Breakfast
Leave a Reply