Blueberry Buckwheat Pancakes

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Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes is a vegetarian recipe with 4 servings. One serving contains 320 calories, 9g of protein, and 9g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Not a lot of people really liked this morn meal. Head to the store and pick up cornmeal, baking soda, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Rinse and drain fresh blueberries.
Ingredients you will need
BlueberriesBlueberries
2
In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Buckwheat FlourBuckwheat Flour
Baking SodaBaking Soda
CornmealCornmeal
SugarSugar
Equipment you will use
BowlBowl
3
Add egg yolks and buttermilk; stir just until batter is evenly moistened.
Ingredients you will need
ButtermilkButtermilk
Egg YolkEgg Yolk
4
Add blueberries.
Ingredients you will need
BlueberriesBlueberries
5
In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter.
Ingredients you will need
Egg WhitesEgg Whites
Equipment you will use
BlenderBlender
BowlBowl
6
Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.
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Frying PanFrying Pan
7
Serve hot with butter and syrup.
Ingredients you will need
ButterButter
SyrupSyrup
DifficultyMedium
Ready In45 m.
Servings4
Health Score7
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