Blueberry Buckwheat Pancakes
Use blueberries and buckwheat flour to give an interesting flavour and texture.
Ingredients
Method
1) In a large bowl whisk together the flours, baking powder, bicarbonate of soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 150g of berries.
2) Preheat a large nonstick flat-top or frying pan over a medium flame.
3) Ladle the batter into the pan with a 60ml measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 mins. Cook the other side until golden brown, about 1 1/2 mins.
4) Serve topped with more blueberries and the maple syrup.
2) Preheat a large nonstick flat-top or frying pan over a medium flame.
3) Ladle the batter into the pan with a 60ml measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 mins. Cook the other side until golden brown, about 1 1/2 mins.
4) Serve topped with more blueberries and the maple syrup.
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Overall Rating:
4.10
(24)
