BLUEBERRY BUCKWHEAT PANCAKES

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Blueberry Buckwheat Pancakes image

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

1/2 cup buckwheat flour (available at natural foods stores)
1/2 cup all-purpose flour
2 teaspoons double-acting baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 large eggs
1 cup milk
1 1/2 cups blueberries, preferably wild, picked over and, if large, halved
vegetable oil for brushing the griddle
pure maple syrup as an accompaniment

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.

Malak Menzer
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I'm giving this recipe one star because I can't give it zero stars.


Chavis Ross
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I'm sorry, but these pancakes were just not good.


Amanda Stuart
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I would not recommend this recipe to anyone.


Rasick Chaudhary
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These pancakes were a complete disaster. I followed the recipe exactly, but they turned out inedible.


Zombie Player
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I'm not sure what I did wrong, but my pancakes turned out really dry. I'll have to try again.


coco toca
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Overall, I thought these pancakes were just okay. I wouldn't go out of my way to make them again.


Md Ashik Ahmed
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These pancakes were a bit bland. I think I'll add some more spices next time.


Asoma Emad
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I found that the pancakes stuck to my pan a bit. I think I'll try greasing it more next time.


bennett sullivan
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These pancakes were a bit too dense for my taste. I think I'll try using less buckwheat flour next time.


Suraksha Adhikari
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I'm not a big fan of buckwheat flour, but these pancakes were surprisingly good. I'll definitely be making them again.


uma biswas
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These pancakes are a great way to use up leftover blueberries. I always have a few bags in my freezer.


Aziz Danish
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I've been making these pancakes for years and they're always a hit. They're the perfect comfort food.


Ahad Rahaman
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I made these pancakes for my family and they loved them! Even my picky kids ate them up.


Robyn beckett
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I'm always looking for new pancake recipes, and this one definitely fits the bill. Thanks for sharing!


Ayaz RaJpóÒt
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These pancakes are a great way to start the day. They're filling and nutritious, and they taste delicious.


hussnain maavia
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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
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These pancakes were so easy to make! I had them ready in less than 30 minutes.


ZEESHAN 007
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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
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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.