Sunday, October 10, 2010

Blueberry Buckwheat Pancakes

Serves 3

  • 3/4 c buckwheat flour
  • 3/4 c whole wheat flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t sea salt
  • 2 eggs, beaten
  • 1 1/4 c buttermilk
  • 3 T honey
  • 2 T canola oil
  • 2 t vanilla
  • 1 1/2 c blueberries, fresh or frozen


Preheat griddle to 350 degrees. Mix dry ingredients in medium bowl and wet in small bowl. Mix wet into dry, then fold in blueberries or use alternate method for incorporating blueberries detailed below. Bake until golden brown.

Buckwheat flour: Buckwheat gives baked goods a grayish tone, which is quite different from other flours, but has a nice flavor that is a welcomed change of pace. If you do not have, or do not want to use buckwheat flour, substitute whole wheat flour.

Blueberry Incorporation: If you have a cherry picking blueberry pancake eater like I do, (who shall remain nameless, but whose name rhymes with "hubby"), then your going to have to up your blueberry incorporation game to ensure all pancakes have an adequate number of blueberries and proper distribution throughout the pancake. I take a soup ladle, pour about 15 blueberries and scoop about three spoonfuls of batter into the ladle, mix together in the ladle, and pour onto the griddle. This does a fantastic job of properly distributing blueberries throughout all the pancakes.

Pancake batter: Depending on how you measure ingredients and how densely packed the flour is, your pancake batter can be thick or thin, making similar pancakes. To thin out pancakes, add about 2 T of buttermilk at a time. To make pancakes thicker, add up to 1/4 c of flour at a time.

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