Blueberry Buckwheat Pancakes Recipes

DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES

Steps:

• Preheat a griddle.
• Sift together flours, baking powder, baking soda and salt.
• In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
• Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
• In a separate bowl toss blueberries with 1/2 teaspoon flour.
• If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

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 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.

BUCKWHEAT PANCAKES

Steps:

• Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
• Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
• Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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.