March 4, 2015

{Blueberry} Buckwheat Pancakes

On the Menu Today~
{Blueberry} Buckwheat Pancakes

Serve delicious Buckwheat Pancakes with
Blueberry Syrup, Honey Butter and Fresh Fruit.

{Blueberry} Buckwheat Pancakes

  • 1 cup buckwheat flour
  • 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 large egg whites
  • 2 cups buttermilk or soured milk
  • 4 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 cup fresh blueberries, optional
Cooking Directions
  1. In a medium size bowl, stir together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
  2. In another medium size bowl, combine the egg whites, buttermilk, oil, and brown sugar.
  3. Add to the flour mixture all at once and stir until combined. Let stand 5 minutes. Gently fold in blueberries if using. Let stand for 10 minutes. Stir before using.
  4. Heat a large griddle to 350° Brush surface with a little vegetable oil.
  5. Using about 1/4 to 1/3 cup batter for each pancake, pour the batter onto the griddle.
  6. Cook for 3 minutes or just until the surface is covered with bubbles.
  7. Flip over and cook for 2 minutes more or until brown.

Buckwheat, PancakesHoney, Butter, Blueberry

Serve with blueberry syrup and honey butter~

Kitchen Tip~

How to make Honey Butter:

  • 3/4 cup room temperature butter 
  • 1/4 cup honey 
  1. Cream ingredients together.
  2. Store in the refrigerator.

Kitchen Tip~

How to Sour Milk:
If you don't have buttermilk,
mix up some sour milk to use as a substitute.

To make 1 cup soured milk
  • Add 1 tablespoon lemon juice or vinegar in a 1 cup glass measuring cup.
  • Add enough milk to measure 1 cup, stir until mixed.
  • Let the mixture stand for 5 minutes before using.

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