• Cook with Love and Kosher Salt

     

blueberry buckwheat pancakes

So again, trying to make some healthier pancakes and these were a success!  The blueberries burst with flavor and add a sweetness to this healthy batter.  Add maple syrup if you want to sweeten these up – or make a fruit compote instead.  Yum.  The were a hit with Alisa, Rob and me – the kids, well, they don’t love blueberry pancakes.  I studded a few with chocolate chips for Andy and well, yes, of course very good!  Enjoy these – easy to make, pretty to look at, and a pleasure to eat!

blueberry buckwheat pancakes (from Williams-Sonoma’s Eat Well):

1 1/4 cups all purpose flour
3/4 cup buckwheat flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
2 tablespoons canola oil
1 1/4 cup fresh blueberries
warm maples syrup (optional)

Whisk together the flours, baking powder, soda and salt.  In a small bowl, whisk together the eggs, buttermilk and oil until well blended.

Stir the egg mixture into the flour mixture until just blended, and then gently fold in the blueberries.

Coat your pan with a little bit of oil and wipe out excess.  Heat pan over medium heat and spoon batter into the pan in 1/4 – 1/3 cup portions.

Cook until pancakes are browned on  the bottom and bubbles from on the surface – for a bout 2 minutes…then flip and and cook another 1-2 minutes.

Enjoy-

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