Buckwheat flour gives these tender pancakes a slightly nutty flavor and dusky color. The key to making perfect pancakes lies in adjusting the heat to maintain the right cooking temperature. The batter should sizzle as it hits the pan, and the bottom of the pancake should be golden brown by the time bubbles form on the surface.
Buckwheat Pancakes with Blueberries
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
- 3/4 cup (4 oz./125 g) buckwheat flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 2 1/2 cups (20 fl. oz./625 ml) buttermilk
- 2 Tbs. canola oil
- 1 cup (4 oz./125 g) fresh blueberries
- Warm maple syrup for serving
1. In a large bowl, stir together the all-purpose and buckwheat flours, baking powder, baking soda and salt. In a small bowl, whisk together eggs, buttermilk and oil until well blended. Stir the egg mixture into the flour mixture just until blended, then gently fold in the blueberries.
2. Preheat an oven to 200°F (95°C). Heat a 12-inch (30-cm) nonstick fry pan or a nonstick griddle over medium heat. Coat the pan lightly with oil and carefully wipe out with a paper towel. Spoon batter into the pan in 1/3-cup portions and cook until the pancakes are browned on the bottom and bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the second sides are browned, 1 1/2 to 2 minutes longer. Keep pancakes warm in the oven while you cook the remaining batter. Serve warm with maple syrup. Makes 16 to 18 pancakes.
Recipe adapted from Williams Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira