Source:

Gourmet Magazine July 1993

Serves/Makes:24 3 " pancakes

Ingredients

• 1/2 cup (125 ml) buckwheat flour (available at natural foods stores)
• 1/2 cup (125 ml) all-purpose flour
• 2 tsp (10 ml) double-acting baking powder
• 2 tsp (10 ml) sugar
• 1 tsp (5 ml) salt
• 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
• 2 large eggs
• 1 cup (225 ml) milk
• 1-1/2 cups (350 ml) blueberries, preferably wild, picked over and, if large, halved
• vegetable oil for brushing the griddle
• pure maple syrup as an accompaniment

Preparation

• In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal.
• In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well.
• Let the batter stand for 5 minutes and stir in the blueberries.
• Preheat the oven to 200 degrees (90 C.).
• Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil.
• Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden.
• Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven.
• Serve the pancakes with the syrup.

Comments