|
Buckwheat Pancakes |
| There's nothing like the flavor of buckwheat pancakes, and some good fresh buckwheat flour will go a long way. Frozen blueberries work well in pancakes because they are harder to damage than fresh and won't stain the batter as readily. A small amount of shortening and honey or sugar may be added if desired. |
½ cup whole wheat flour ½ cup white flour 1/4 cup buckwheat flour ½ tsp salt |
3 tsp baking powder wheat germ optional sugar or honey optional 1/3 cup blueberries, optional |
Mix ingredients well. Whisk 1 egg and 1 cup (or 2) milk together and add to dry ingredients. Add 1 tbls melted shortening and a tablespoon of honey as a sweetener--optional. A few frozen blueberries may be folded in, or carefully added fresh blueberries. |
 |
Amount of milk may vary according to desired thickness of pancakes. Pour the batter onto a hot (437° F) griddle and watch for holes to appear on the surface. Flip the pancakes and take a peek underneath in a couple of minutes to test for browning. Serve immediately with butter and maple syrup. |
|
|
|
 |