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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Blueberry Buckwheat Pancakes
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
- 1 1/4 cups buttermilk or sour milk
- 1 tablespoon cooking oil
- 1/4 teaspoon vanilla
- 3/4 cup fresh or frozen blueberries, thawed
1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.
4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm. Makes 6 (2-pancake) servings.
- Servings Per Recipe 6,
- cal. (kcal) 132,
- Fat, total (g) 3,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 22,
- fiber (g) 3,
- pro. (g) 6,
- sodium (mg) 244,
- Starch () 1,
- Other Carb () 1,
- Fat () 1,
- Carb Choice () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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