Blueberry Buckwheat Pancakes
By DK on Aug 06, 2010
I am on a pantry cleaning spree - more so of my freezer than of anything else. I just seem to have hoarded so many stuff in there that even simple navigation seems to be an issue. I do hate to have a messy pantry with 'too-many-to-count' items in there - but I guess I hate returning "empty-handed" from a grocery more!!! Its been hard for me to not buy stuff which I wont be making immediately. I am glad I have managed it somehow in these last 2 weeks cos clearly at the rate I am managing to empty out my freezer, I shouldn't even consider going to whole foods for another 2 whole months. The first thing that came out of the freezer when I put my hands into it was this Buckwheat flour. Oh yes!!! I have been meaning to try this recipe from Ellie Krieger ever since I it in her show.
I remember getting the flour, the same evening and then somehow managed to forget all about it. So here it comes now. I made v subtle changes to the recipe. I found that the this pancake had a more Earthy taste to it. It was not at all sweet and even I had to actually add quite a bit of honey to my pancakes as a topping. I also found that if you let the pancake batter stand for some time, it start tasting better than when made immediately. If you have never used Buckwheat flour earlier, then I would suggest you to go slow on it. Add a little of the buckwheat flour to this recipe, get used to the taste and slowly up the measurement the next time you try it. I added the original measure since I knew what to expect the first time around, having made recipes with the flour. Makes a power packed breakfast in the morning bursting with blueberries. Perfect for us.
Referencesadapted from ellie krieger's recipe
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Yield: Makes 4 servings
- 3/4 cup buckwheat flour
- 3/4 cup whole wheat pastry flour (see substitutes)
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or mix little water to fat free plain yogurt to make 1 cup)
- 3/4 cup milk (fat free, 1%, 2% fat all work)
- 1 tbsp honey
- 4 egg whites (or see Egg substitutes )
- 2 tbsp canola oil (or any other vegetable oil)
- 1 cup blueberries + few for garnish
- Honey to serve (or maple syrup)
Beat the egg whites lightly.
Add rest of the wet ingredients to the beaten egg and mix well.
In another bowl, mix the dry ingredients together. 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.