Sunrise Breakfast

I hope everyone had a GREAT Easter. I know I totally did, I have been off since Thursday and let me tell you, it is so hard to go back to work. During our holiday, we had a lot of fun with old traditions and making new ones. Old ones we enjoyed were dying eggs, hunting eggs, and Easter baskets. New ones, making resurrection cookies the night before Easter morning. Another old tradition we do every year is go to sunrise service and then afterwards go down to the church basement where we have breakfast. Well this year we did not make it to the service but we made it for breakfast. I am always there for the food LOL. Each year we have eggs, ham, sausage, and pancakes, coffee, and OJ. Each year there are your everyday pancake and then there are the buckwheat pancakes. The buckwheat ones are the best I have every tasted....seriously! I do not know the exact recipe they use but I did find one that looks awesome and healthy. So enjoy it tomorrow morning. I hope you had a great Easter and thought about the gift that is yours and mine to have for free!!!

Blueberry Buckwheat Pancakes Recipe

Ingredients
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

Preparation
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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