My husband quit eating sugary foods a couple months ago for health reasons. His decision meant I needed to come up with a new method of preparing and serving pancakes, another one of our favorite breakfast-for-supper meals. Therefore, I was delighted when a recipe for blueberry buckwheat pancakes was published in the February 3 – 5 edition of USA Weekend Magazine. When I served them, we were both delighted to discover they were delicious and satisfying. You’ll be delighted to know the recipe received the coveted Hiram Seal of Approval. Rock on!
Blueberry Buckwheat Pancakes
3/4 cup buckwheat flour (I ground buckwheat groats in my coffee grinder)
3/4 cup whole grain pastry flour or whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
3/4 cup non-fat milk (I left this out as I prefer a thick batter)
1 tablespoon honey
2 large eggs
2 tablespoons vegetable, corn, or canola oil
3 cups fresh or (thawed) frozen blueberries (I used 1 1/2 cups frozen berries, thawed)
In large bowl, mix the flours, baking powder, baking soda and salt. In a medium bowl beat together the buttermilk, milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine into a lumpy batter. Fold in one cup of the blueberries.
Use a 1/4 cup measure to ladle batter onto a hot, non-stick griddle or seasoned electric skillet. Flip the pancakes when the top is riddled with bubbles and the bottoms are golden brown (2-3 minutes). Serve with remaining blueberries (our frozen blueberries created a good deal of juice, so we used it too) and maple syrup.
Between the blueberries and their juice, the pancakes were naturally sweet. I used only a tablespoon of maple syrup on my stack and Hiram used none at all. If you give the recipe a try, leave a comment about how it worked for your family.
