Buckwheat Buttermilk Pancakes with Blueberries

found in the ether may have been from The Joy of Cooking

2 Servings


1 cup buckwheat flour
1 cup unbleached white all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons unsalted butter melted
1 egg
1 cup blueberries


Whisk together the dry ingredients in one bowl.

Whisk together the wet ingredients in a second bowl. You can save a bit of cleanup by melting the butter in this bowl in the microwave, then stirring in the buttermilk and eggs.

Stir the wet ingredients into the dry then add the blueberries. Be sure not to over mix, or your pancakes will come out tough. It is ok if they have some lumps. If it is too thick, add a bit more buttermilk or milk, but keep it on the thick side. If it is too thin, add a bit more of either flour.

Heat a griddle to medium high. Lightly coat with your favourite fat. Ladle out pancake batter to about 4" circles. Allow to cook until bubbles form on top and peek underneath reveals it done to your liking. Flip and cook until the other side is done.

The original called for sugar. I suppose if you're not going to use maple syrup but . . .
I haven't tried it yet but other berries might be good too.