Blueberry Buckwheat Pancakes
6...serving size: 2 pancakes
refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
buttermilk or sour milk
fresh or frozen blueberries, thawed
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.
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.
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.
Cook over medium heat until pancakes are brown, turning to cook second sides when pancakes are bubbly and edges are slightly dry (1 to 2 minutes per side).
Serve immediately or keep warm.