Breakfast is one of our favorite meals but we rarely have it in the morning. If someone else gets up early to make breakfast I’m in . . . no question about it. I’m simply not a morning person and coffee is the only thing I crave to start my day. But with Father’s day just around the corner I may make an exception. Joe loves breakfast and I mean anything breakfast. We were introduced to buckwheat by Joe’s brother Chuck, who made us a big platter of pancakes when we visited earlier in the year. Both Joe and I were amazed at the taste and immediately wanted to make a batch when we came home. Buckwheat gives pancakes a darker color and a rich taste that is different from pancakes made solely with all purpose flour. I’ve made several batches trying mixed fresh berries, frozen berries and fresh blueberries. I can say without a doubt that buckwheat pancakes taste great on their own but adding berries will bring another dimension to the flavor that I think you will love.
The ingredients used in this recipe are all purpose flour, buckwheat flour, baking powder, baking soda, salt, buttermilk, eggs and butter.
Mix the dry ingredients together in a medium bowl.
Whisk together the buttermilk, eggs and melted butter together in a large mixing bowl.
Add about half of the dry ingredients to the buttermilk mixture. Stir until just incorporated, then stir in the remaining dry ingredients to the bowl until you have a smooth batter.
Heat a griddle over medium high heat.
When the griddle gets nice and hot, rub a pat of butter over the area you plan to pour your batter. Pour about 1/3 cup of batter onto the hot griddle.
Add a few fresh blueberries to the top of the batter.
Let cook until browned on the bottom then carefully flip pancake to cook on the other side.
Stack your pancakes on a plate and serve with a pat of butter, syrup and a few fresh blueberries.
Buckwheat Pancakes with Blueberries
1 1/2 cups All Purpose Flour
1/2 cup Buckwheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Buttermilk
4 tablespoons Butter, melted
1 – 2 cups Blueberries
Butter for melting on griddle
Butter and Maple Syrup to top pancakes
Combine flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, eggs and melted butter in a large mixing bowl. Whisk in about half of the dry ingredients stirring until incorporated. Add the remaining dry ingredients and stir until you have a smooth batter. Heat a griddle over medium high heat and melt butter over the area where you plan to pour the batter. Pour batter by 1/3 cup portions. When batter settles add a few blueberries on top. Let pancakes cook approximately 2 minutes or until browned on bottom. Carefully flip to cook the other side another minute or two until pancakes are golden brown. Continue the process with the rest of the batter, thinning with water if it becomes too thick. Serve with butter and maple syrup.
Makes approximately 15 pancakes