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Blueberry-buckwheat pancakes - A recipe by wefacecook.com


15 minutes


  • 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


  • 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.
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Blueberry-buckwheat pancakes