Categories Milk/Cream Food Processor Egg Breakfast Brunch Vegetarian Kid-Friendly Blueberry Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about twenty-four 3-inch pancakes
Number Of Ingredients 11
Steps:
- In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
- Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.
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Malak Menzer
[email protected]I'm giving this recipe one star because I can't give it zero stars.
Chavis Ross
[email protected]I'm sorry, but these pancakes were just not good.
Amanda Stuart
[email protected]I would not recommend this recipe to anyone.
Rasick Chaudhary
[email protected]These pancakes were a complete disaster. I followed the recipe exactly, but they turned out inedible.
Zombie Player
[email protected]I'm not sure what I did wrong, but my pancakes turned out really dry. I'll have to try again.
coco toca
[email protected]Overall, I thought these pancakes were just okay. I wouldn't go out of my way to make them again.
Md Ashik Ahmed
[email protected]These pancakes were a bit bland. I think I'll add some more spices next time.
Asoma Emad
[email protected]I found that the pancakes stuck to my pan a bit. I think I'll try greasing it more next time.
bennett sullivan
[email protected]These pancakes were a bit too dense for my taste. I think I'll try using less buckwheat flour next time.
Suraksha Adhikari
[email protected]I'm not a big fan of buckwheat flour, but these pancakes were surprisingly good. I'll definitely be making them again.
uma biswas
[email protected]These pancakes are a great way to use up leftover blueberries. I always have a few bags in my freezer.
Aziz Danish
[email protected]I've been making these pancakes for years and they're always a hit. They're the perfect comfort food.
Ahad Rahaman
[email protected]I made these pancakes for my family and they loved them! Even my picky kids ate them up.
Robyn beckett
[email protected]I'm always looking for new pancake recipes, and this one definitely fits the bill. Thanks for sharing!
Ayaz RaJpóÒt
[email protected]These pancakes are a great way to start the day. They're filling and nutritious, and they taste delicious.
hussnain maavia
[email protected]I love how versatile these pancakes are. I've already tried them with different types of fruit and nuts, and they've always turned out great.
Mohammad Jahirul Islam Khan
[email protected]These pancakes were so easy to make! I had them ready in less than 30 minutes.
ZEESHAN 007
[email protected]I've never tried buckwheat flour before, but I was pleasantly surprised at how well it worked in these pancakes. They were light and fluffy, with a slightly nutty flavor.
Hamad vlog
[email protected]These blueberry buckwheat pancakes were a delightful treat! The combination of buckwheat flour and blueberries created a unique flavor and texture that was both hearty and satisfying.