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Blueberry Buckwheat Pancakes Recipe

by Global Cookbook

Ingredients

1/2 c. Buckwheat flour, (available at natural foods stores) 1/2 c. All-purpose flour 2 tsp Double-acting baking pwdr 2 tsp Sugar 1 tsp Salt

1/2 stk cool unsalted butter, cut into bits (1/4 c.) 2 lrg Large eggs 1 c. Lowfat milk 1 1/2 c. Blueberries, preferably wild, picked over and, if large, halved Vegetable oil for brushing the griddle Pure maple syrup as an accompaniment

Directions

1. In a food processor blend together the flours, the baking pwdr, the sugar, and the salt, add in the butter, and blend the mix till it resembles fine meal. In a large bowl whisk together the Large eggs and the lowfat milk, add in the flour mix, and whisk the batter till it is combined well. Let the batter stand for 5 min and stir in the blueberries.
2. Preheat the oven to 200F. Heat a griddle over moderate heat till it is warm sufficient to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to create 3-inch rounds and cook the pancakes for 1 to 2 min on each side, or possibly till they are golden brown. Transfer the pancakes as they are cooked to a heatproof platter and keep them hot in the oven. Serve the pancakes with the syrup.
3. Makes about twenty-four 3-inch pancakes.

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