Blueberry Buckwheat Pancakes

Rev BJ Friley

By
@RevBJFriley

Buckwheat, a whole grain in these delicious pancakes, contains a phytochemical that might have a beneficial effect on blood glucose levels.


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Rating:

Comments:

Serves:

6...serving size: 2 pancakes

Method:

Stove Top

Ingredients

1/2 c
buckwheat flour
1/2 c
whole wheat flour
1 Tbsp
sugar
1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1/4 c
refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
1 1/4 c
buttermilk or sour milk
1 Tbsp
cooking oil
1/4 tsp
vanilla
3/4 c
fresh or frozen blueberries, thawed

Directions Step-By-Step

1
In a medium bowl - Stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
2
Make a well in center of flour mixture; set aside.
3
In a small bowl - Beat egg slightly; stir in buttermilk, oil, and vanilla.
4
Add buttermilk mixture all at once to flour mixture.
5
Stir just until combined but still slightly lumpy.
6
Stir in blueberries.
7
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface.
8
For each pancake - Pour a scant 1/4 cup batter onto hot griddle.
9
Spread the batter into a circle that's about 4 inches in diameter.
10
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).
11
Serve immediately or keep warm.

About this Recipe

Main Ingredient: Flour
Regional Style: American