Blueberry Buckwheat Pancakes Recipe
1/2 cup(s) flour, buckwheat
1/2 cup(s) flour, whole-wheat
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup(s) buttermilk, or sour milk
1 egg, slightly beaten
1 tablespoon oil, cooking
1/4 teaspoon vanilla extract
3/4 cup(s) blueberries, or frozen
In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
In a small bowl, combine buttermilk, egg product, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled on griddle dance across the surface. For each pancake, pour a scant 1/4 cup of the batter onto hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are browned, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300°F oven.
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