Blueberry Buckwheat Pancakes

Once again, another Ellie Krieger recipe is appearing in my kitchen. I have thoroughly enjoyed cooking my way through her book and have yet to find a dud. I was very interested in these pancakes after seeing the inclusion of buckwheat flour. I have never experimented with different types of flour. We really enjoy Japanese, soba noodles, which are also made with buckwheat. So, I figured it would be a safe assumption that we would enjoy these.

After scouring the city of Minot for buckwheat flour, I finally happened upon it at Marketplace Foods. In many ways I am very glad to be back in the states. However, at times, I feel like the midwest is more obscure than Guam ever was. Sometimes I have the most difficult time finding ingredients. For instance, last Christmas, my Mom wanted to make a coconut cake. We went to every store in this city looking for frozen coconut and not one store carried it. What is up with that? Thank goodness for the internet, I have placed more order's from Penzey's and other online stores since we moved here. Anyway, rant over - back to the pancakes.

We thoroughly enjoyed the flavor mixture of buckwheat and whole wheat flour. They made for a heavier, somewhat denser texture, but still remained somewhat fluffy. I had to use frozen blueberries unable to find fresh, which was not my first choice, but they did in a pinch. They filled us up for the morning and I did not find myself scouring for a snack before lunch time, which makes them a good choice when you need something more sustainable. While these do not have the certain special touch that the Pancakes with Strawberry sauce seemed to have; these were really great for when we want to change things up a bit on the weekend.




Blueberry Buckwheat Pancakes
from foodnetwork.com

Recipe By: Ellie Krieger
Serving Size: 6

Ingredients:
3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

Directions:

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.