DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES

Double-Buckwheat Blueberry Pancakes image

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.

Provided by Martha Rose Shulman

Categories breakfast, brunch, vegetables, main course

Time 1h

Yield serving 4 to 6

Number Of Ingredients 13

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Ingredients

3/4 cup / 100 grams buckwheat flour
3/4 cup / 100 grams whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Scant 1/4 teaspoon fine sea salt
2 large or extra large eggs
1 1/2 cups / 355 ml buttermilk
1 tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
1 teaspoon vanilla extract
3 tablespoons grapeseed oil or melted butter
3/4 cup /113 grams cooked kasha
6 ounces / 1 1/3 cups (1 box) fresh or frozen blueberries
1/2 teaspoon all-purpose flour

Steps:

Preheat a griddle.
Sift together flours, baking powder, baking soda and salt.
In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
In a separate bowl toss blueberries with 1/2 teaspoon flour.
If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams

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JNJ Vintage Watches

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These pancakes are the perfect weekend breakfast. They're easy to make and they're always a hit with my family.

Derek Swann

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I made these pancakes for my gluten-free friend and she loved them. They're so light and fluffy, you can't even tell they're gluten-free.

Tshepo Mabula

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I was looking for a healthy pancake recipe and this one fit the bill. The pancakes are made with whole wheat flour and buckwheat flour, and they're not too sweet.

mansoor ali

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I've tried several buckwheat pancake recipes and this one is by far the best. The pancakes are so light and fluffy.

Hakim Mallah

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I added a handful of chocolate chips to the batter and they were a hit with my kids.

memunatu jawara

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I've made these pancakes several times and they're always a hit. They're light, fluffy, and flavorful.

Mackay Reloaded

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These pancakes were delicious! The blueberries gave them a nice sweetness and the buckwheat flour gave them a nutty flavor.

Ssekate Moses

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My pancakes didn't come out as fluffy as I would have liked. Maybe I didn't mix the batter enough.

Raja Usman

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These pancakes are so fluffy! I used a little less sugar than the recipe called for and they were still plenty sweet.

Mraulak Katie

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Loved these pancakes! I made them for breakfast this morning and they were a hit. Thanks for sharing the recipe!

gio kovalenko

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These were so easy to make and they turned out so well. I'll definitely be making them again.

Rdx: robiul Islam

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I couldn't find buckwheat flour so I used regular all-purpose flour instead. The pancakes were still good, but they didn't have the same nutty flavor.