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buckwheat flour all-purpose double-acting baking powder sugar salt butter eggs milk blueberries vegetable oil maple syrup
Viewed: 50 - Published at: 3 years agoIngredients
- 1/2 cup buckwheat flour (available at natural foods stores)
- 1/2 cup all-purpose flour
- 2 teaspoons double-acting baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 2 large eggs
- 1 cup milk
- 1 1/2 cups blueberries, preferably wild, picked over and, if large, halved
- vegetable oil for brushing the griddle
- pure maple syrup as an accompaniment
Method
- In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal.
- In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well.
- Let the batter stand for 5 minutes and stir in the blueberries.
- Preheat the oven to 200F.
- Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil.
- Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden.
- Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven.
- Serve the pancakes with the syrup.
