Buckwheat Buttermilk Blueberry Pancakes
Circle B Kitchen
Makes 12-14 medium-sized pancakes
The batter holds up well for 3 days in a covered container in the refrigerator.
1 cup buttermilk (don’t have buttermilk? Make some!)
1 egg at room temperature
3 tablespoons butter, melted
¾ cup flour (buckwheat and all purpose –see below)
1/2 teaspoon salt
1 teaspoon baking soda
1 cup blueberries (thawed if frozen)
Combine buttermilk, egg and melted butter in a mixing bowl. Stir briskly until smooth and blended.
I know this isn’t very precise, but I have found that you need a little more than ¼ cup buckwheat flour and a little less than ½ cup a-p flour. I have a ¾ cup measurer and sort of eyeball it. But if you come out with a total of ¾ cup of flour total, you should be fine. If you like your pancakes on the thicker side, you can add a little more all purpose flour.
Combine flours, salt and baking soda; blend well. Add to liquid ingredients; stir only until dry bits of flour disappear. A few lumps are OK. Preheat the oven to 200 degrees.
Heat a pancake griddle or cast-iron skillet to medium-hot. Grease it lightly. Spoon out about 3 tablespoons of batter per pancake. Cook until a few bubbles break on top, then add the blueberries. If you add the blueberries too soon, the pancakes will not rise properly. Turn pancakes and cook another minute or so. Transfer pancakes to a platter and place in the warm oven. Continue with the remaining batter.