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Blueberry Buckwheat Pancakes Recipe
|Unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Buckwheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Eggs||2 Large, separated|
|Melted butter||2 Tablespoon (Adjust Quantity As Needed)|
|Blueberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Unthawed)|
Serving size: Complete recipe
Calories 1652 Calories from Fat 630
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 23.1 g115.3%
Trans Fat 0 g
Cholesterol 487.5 mg
Sodium 2057.4 mg85.7%
Total Carbohydrates 207 g69.1%
Dietary Fiber 14.4 g57.7%
Sugars 54.8 g
Protein 51 g102.2%
Vitamin A 27.1% Vitamin C 35.9%
Calcium 66.8% Iron 58.8%
*Based on a 2000 Calorie diet
Stir in buttermilk, oil and egg yolks.
Using electric mixer, beat egg whites in medium bowl until medium firm peaks form.
Gently fold whites into batter.
Heat heavy large skillet over medium high heat; lightly brush skillet with melted butter.
Drop batter by 1/4 cupfuls into skillet; spread to 4 inch rounds.
Sprinkle 2 tablespoons blueberries over each round.
Cook until tops are covered with small bubbles and bottoms are golden, about 2 minutes.
Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.