Blueberry Buckwheat Pancakes
From Blue Eggs & Yellow Tomatoes
Prep Time: 10 minutes
Griddle time: 15 minutes
Makes 18 (4”) pancakes
½ cup whole ground buckwheat flour
½ whole wheat flour
1 tbsp sugar
¾ tsp baking soda
¾ tsp salt
1½ cups buttermilk (or 1¼ cup milk plus juice of ½ lemon – let it rest 5 minutes)
2 tbsp unsalted butter, melted
1 cup fresh or frozen wild blueberries
Butter for cooking
Maple syrup for serving
1. In a small bowl whisk flours, sugar, baking soda and salt together.
2. In a large bowl, beat the eggs until well blended. Then whisk in buttermilk and melted butter. Whisk dry ingredients into the buttermilk mixture and stir in blueberries..
3. Preheat a griddle or skillet over medium high heat (350°F/175°C on my Griddler with the flat griddle plates).
4. Grease the griddle with a little butter and spoon about 3 tbsp batter onto the griddle, creating 4” pancake. Repeat with more batter, evenly spacing pancakes so they aren’t too crowded. Cook until a few holes appear on the surface and the bottom is well browned (about 3 minutes) (Ruth’s note: the top should be dry). Using a spatula, carefully flip pancakes over. Place a little nob of butter on the top of each pancake (I didn’t do this step) and cook until second side is golden brown, about 1 minute.
Transfer to plates and serve with maple syrup.