The best delicious Blueberry Buckwheat Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Buckwheat Pancakes recipe today!
Hello my friends, this Blueberry Buckwheat Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Buckwheat Pancakes is amazingly delicious, and addictive, everyone will be asking for more Blueberry Buckwheat Pancakes.
What Makes This Blueberry Buckwheat Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Buckwheat Pancakes.
Ready to make this Blueberry Buckwheat Pancakes Recipe? Let’s do it!
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1/2 c Buckwheat flour; (available
-at
; natural foods
; stores)
1/2 c All-purpose flour
2 ts Double-acting baking powder
2 ts Sugar
1 ts Salt
1/2 Stick cold unsalted butter;
-cut into bits (1/4
; cup)
2 lg Eggs
1 c Milk
1 1/2 c Blueberries; preferably
-wild,
; picked over and, if
; large, halved
Vegetable oil for brushing
-the griddle
Pure maple syrup as an
-accompaniment
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 200F. 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.
Makes about twenty-four 3-inch pancakes.
Yields
1 servings
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