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!
YIELD
4 servingsPREP
9 minCOOK
9 minREADY
19 minIngredients
Directions
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.
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