Blueberry Buckwheat Pancakes Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs), unbleached | |
| Buckwheat flour | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Buttermilk | 2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Eggs | 2 Large, separated | |
| Melted butter | ||
| Frozen blueberries | 1 1/2 Cup (16 tbs) | |
Directions
Mix first 6 ingredients in large bowl.
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.
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.
Chef
