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Buttermilk Buckwheat Blueberry Pancakes
Sue Lau
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Prep Time
10
mins
Cook Time
20
mins
Course
Breakfast, brunch
Cuisine
American
Ingredients
3/4
cup
buckwheat flour
3/4
cup
all-purpose flour
1
tablespoon
granulated sugar
2
teaspoons
baking powder
1/2
teaspoon
salt
1/8
teaspoon
cinnamon
2
large eggs
1-1/4
cups
buttermilk
2
cups
fresh blueberries
Instructions
Stir together the buckwheat flour, all-purpose flour, sugar, baking powder and salt in a mixing bowl.
Separately,lightly beat the eggs and stir in the buttermilk; add to dry mix and stir gently just to combine.
Fold in the blueberries.
Heat griddle over moderate heat and lightly oil.
Pour desired amount of batter onto griddle and cook until edges dry and bubbles form, then flip and briefly cook on the other side.
Serve hot with butter and syrup.
Notes
From the kitchen of palatablepastime.com
Keyword
blueberries, Flapjacks, Pancakes
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