Blueberry-buckwheat pancakes - bon appetit
18 pancakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unbleached all purpose flour |
| ½ | cup | Buckwheat flour* |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 2 | cups | Buttermilk |
| 2 | tablespoons | Vegetable oil |
| 2 | larges | Eggs, separated |
| Melted butter | ||
| 1½ | cup | (about) fresh blueberries or frozen, unthawed |
Directions
Mix first 6 ingredients in large bowl. Stir in buttermilk, oil and egg yolks. Using electric mixer, beat egg whites in medium bowl until medium-firm peaks form. Gently fold whites into batter.
Heat heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4-inch rounds. Sprinkle 2 T blueberries over each round. Cook until tops are covered with small bubbles and bottoms are golden, about 2 minutes, Turn and cook until second sides are golden, about 1 minute. Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
*Available at naturalfoods stores and some supermarkets.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>