Recipe
BLUEBERRY-BUCKWHEAT PANCAKES
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 35 minutes
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup buckwheat flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups buttermilk
- 2 teaspoons canola oil
- 2 large eggs, separated
- melted butter
- 1 1/2 cups fresh blueberries or frozen, unthawed
Preparation
-
Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom 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.
main ingredients:
type of dish:
cuisine:
American
specific recipes:
kid-Friendly
season and occasion: Fall
Type of meal:
breakfast
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Icelandic oatmeal pancakes
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Cream cheese and wild blueberry pound cake
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Zucchini pancakes
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Sponge cake pancakes
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