Blueberry Buckwheat Pancakes Recipes

BLUEBERRY BUCKWHEAT PANCAKES

Steps:

• In a big bowl, whisk the flours, baking powder, baking soda, and salt together.
• In another bowl, beat the buttermilk, nonfat milk, honey, eggs, and oil together.
• Stir the liquid mixture into the dry ingredients, mixing just to combine.
• Stir in 1 cup berries.
• Preheat a large nonstick skillet or griddle over medium heat.
• Ladle the batter onto the skillet with a ¼ cup measure.
• Turn pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes.
• Cook the other side until golden brown, about 1 ½ minutes.
• Serve topped with more blueberries and maple syrup.

BLUEBERRY - BUCKWHEAT PANCAKES

Steps:

• In a medium bowl, combine first 6 ingredients. In a small bowl, combine buttermilk, egg product, oil, vanilla. Add to flour mixture; stir until moistened {batter should be lumpy} stir in berries.
• For each pancake: Pour about 1/4 cup batter onto hot, lightly greased griddle. Spread to 4 inch circle. Cook over medium heat for 2 - 4 minutes or until golden brown, turning to secound side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

BLUEBERRY BUCKWHEAT PANCAKES

Steps:

• In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.