Blueberry Buckwheat Pancakes
A smaller size helps keep these blueberry-filled pancakes from breaking apart during cooking.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3⁄4 cup all-purpose flour
- 1⁄4 cup buckwheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄8 tsp. salt
- 3 Tbsp. granulated sugar
- 1 large egg
- 1 1⁄2 Tbsp. vegetable oil, plus extra for greasing
- 1 cup buttermilk
- 1 cup fresh blueberries, divided
- 1⁄4 cup maple syrup
- Heat a griddle or heavy skillet, making sure it is very hot (water should sizzle when dropped on it).
- In a medium-sized bowl, mix together the all-purpose and buckwheat flour. Stir the baking powder, baking soda, and salt into the flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the vegetable oil and buttermilk.
- Add the egg and milk mixture to the dry ingredients. Do not overmix. (Donʼt worry about lumps.) The batter should be runny. Gently stir in 3⁄4 cup blueberries.
- Grease the griddle or skillet with oil as needed. Pour the batter into the pan in 2-tablespoon portions. Cook until the pancakes are browned on the bottom and bubbling on top. Flip over and cook the other side until browned, about 2 minutes each side. Remove the pancakes from the skillet or griddle. Repeat with the remaining pancake batter. Serve warm with remaining 1⁄4 cup blueberries and maple syrup.