Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Blueberry-buckwheat pancakes | wefacecook.com Blueberry-buckwheat pancakes | wefacecook.com
Recipe

BLUEBERRY-BUCKWHEAT PANCAKES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup buckwheat flour
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups buttermilk
  • 2 teaspoons canola oil
  • 2 large eggs, separated
  • melted butter
  • 1 1/2 cups fresh blueberries or frozen, unthawed

Preparation

  • Mix first 6 ingredients in a large bowl.
    Stir in buttermilk, oil and egg yolks.
    Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
    Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
    Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note