Buckwheat flour lends flavor and whole-grain goodness to a classic pancake recipe, while tart-sweet blueberries give the tender pancakes bursts of fruit flavor. If you have extra fresh berries on hand, use them as a garnish. Freeze leftover pancakes in a sealable plastic bag, between sheets of waxed paper, for up to 1 month.
- 1 1/4 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 2 1/2 cups low-fat buttermilk
- 2 Tbs. plus 2 tsp. canola oil
- 1 cup fresh or frozen blueberries
- 1/2 cup maple syrup, warmed
In a large bowl, stir together the all-purpose flour, buckwheat flour, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk and the 2 Tbs. oil until well blended. Stir the egg mixture into the flour mixture just until blended, then gently fold in the blueberries.
Preheat an oven to 200°F.
Heat a 12-inch nonstick fry pan or a nonstick griddle over medium heat. Coat the pan lightly with the 2 tsp. oil and carefully wipe out any excess with a paper towel. Pour the batter into the pan in about 1/3-cup portions. Cook until the pancakes are browned underneath and bubbles form on the surface, about 2 minutes. Flip the pancakes over and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining pancakes.
Serve the pancakes warm with maple syrup. Serves 6.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).