Blueberry Buckwheat Pancakes
- Gourmet Magazine July 1993
Serves/Makes:24 3 " pancakes
- 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
- 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.