Bluebarry buckwheat pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Buckwheat flour |
| 2 | teaspoons | Baking powder |
| 1¼ | cup | Whole wheat flour w.w. pastry flour o.k. |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Oil |
| 2 | Eggs, beaten | |
| 2 | cups | Milk |
| Grated peel of one orange | ||
| 1 | cup | Blueberries(fresh or frozen) |
Directions
Sift the buckwheat flour (it tends to be lumpy) and stir the other dry ingredients in lightly with a fork.
Add the oil, beaten egg, orange peel and milk; mix briefly.
Add the blueberries and mix gently.
Cook the pancakes on a medium hot , lightly oiled griddle. Buckwheat pancakes take a little extra cooking so wait till bubbles appear all over the surface before turning them. Keep warm till served.
Submitted By MARY RIEMERMAN On 02-15-95