Blue Buck Cakes
Try this succulent pancakes, cornmeal and buck wheat are a delicious combination, blueberries add extra juicy bites.
Yield
8 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
buckwheat flour
|
*
|
| ¾ | teaspoon |
sea salt
optional |
|
| 1 ½ | tablespoons |
baking powder
|
*
|
| 2 | cups |
milk
or soymilk |
|
| 1 ½ | teaspoons |
vegetable oil
|
|
| ½ | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
buckwheat flour
|
*
|
| 3.8 | ml |
sea salt
optional |
|
| 23 | ml |
baking powder
|
*
|
| 473 | ml |
milk
or soymilk |
|
| 7.5 | ml |
vegetable oil
|
|
| 118 | ml |
blueberries
|
|
Directions
Mix dry ingredients and liquids separately.
Stir mixtures together just until lumps disappear.
Pour batter onto hot, oiled griddle, turning once.
Serve hot with your favorite sweetener.
