Blueberry Buckwheat Pancakes
Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!
whole-wheat pastry flour
In a large bowl whisk together the flours, baking powder, baking soda and salt.
In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame.
Ladle the batter onto the skillet with a ¼ cup measure.
Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1½ minutes.
Cook the other side until golden brown, about 1½ minutes.
Serve topped with more blueberries and the maple syrup.