Blueberry Buckwheat Pancakes

Name: Blueberry Buckwheat Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 158 milliliters blueberries (or thawed frozen unsweetened berries); 79 milliliters buckwheat flour; 4 servings Butter or margarine; 237 milliliters buttermilk; 79 milliliters cornmeal; 2 larges eggs, separated; 79 milliliters all-purpose flour; 4 servings Blueberry or maple syrup; 2 Tbsps sugar

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

Rinse and drain fresh blueberries.

Ingredients you will need

Blueberries

In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda.

Ingredients you will need

All Purpose Flour

Buckwheat Flour

Baking Soda

Cornmeal

Sugar

Equipment you will use

Bowl

Add egg yolks and buttermilk; stir just until batter is evenly moistened.

Ingredients you will need

Buttermilk

Egg Yolk

Add blueberries.

Ingredients you will need

Blueberries

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 Whites

Equipment you will use

Blender

Bowl

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.

Equipment you will use

Frying Pan