Blueberry Buckwheat Pancakes

So I FINALLY made good buckwheat pancakes.  I think the key is that the batter has to be a little runny.  They actually seem to be more in the crepe family than the pancake family.  These are delicate, but hearty. 

Ingredients

• 3/4 cup buckwheat flour*
• 3/4 cup whole-wheat pastry flour (may substitute whole wheat flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup milk
• 1 tablespoon sugar
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 pint blueberries
• real maple syrup

Equipment

• Two mixing bowls
• measuring cups
• whisk
• pan
• spatula

1.  In a large bowl whisk together the flours, baking powder, baking soda, salt and sugar.

2.  In another bowl whisk together the milk, eggs, vanilla, and melted butter.

3.  Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.

4.  Preheat a large nonstick griddle or skillet over a medium to medium-low.  Ladle the batter onto the skillet with a 1/4-cup measure.

5.  Drop a few blueberries into pancake.

6.  Flip the pancake when it starts to pull away from the edge and is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes.

7.  Cook the other side until golden brown, about 1 1/2 minutes.

8.  Serve topped with blueberries and the maple syrup.

 

Notes:

- The batter is more runny than regular pancakes.

- Since these are thin pancakes they do not need to cook very long at all. 

- After you flip them, they will be lumpy but do the best you can.

- Don't make them Too big or you won't be able to flip them at all because the pancake is thin and the berries are heavy.

- I read that these freeze well so you could make them for dinner on Sunday and then eat them in the mornings for breakfast all week.  We served them with scramblies.

 

SHOPPING LIST

• buckwheat flour
• whole wheat pastry flour or whole wheat flour
• 1 pint blueberries
• REAL maple syrup (buy the 100% maple syrup)

* Buckwheat flour:  Buckwheat is not a type of wheat at all; technically it is not even a grain, but a plant related to rhubarb.  But its seeds look like grain and function like grain, and so it is used like grain.  Buckwheat flour has no gluten, so it makes very tender pancakes [...] it has a well-rounded amino acid profile, making it one of the few vegetable sources of complete protein.  It contains large amounts of rutin, an antioxidant nutrient that helps fight cholesterol. -- Peter Reinhart's Whole Grain Bread.