|You had me at buckwheat!|
You may have heard me squeal when I realized there was a Penzeys in St. Louis! I had no idea! So you can guarantee there was a stop along the way since it was along the fair route. WINNING!
|My purchases. See I have will power. I held back!|
We had my parents over for dinner on Saturday and I will blog about that later this week.
Buckwheat Blueberry Pancakes
Keywords: entree breakfast
Ingredients (4 servings)
- 3/4 cup buckwheat flour - organic
- 3/4 cup whole-wheat pastry flour - organic
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk - organic
- 3/4 cup nonfat milk
- 1 tablespoon honey - organic
- 2 large eggs - organic
- 2 tablespoons canola oil
- 2 cups blueberries, divided - organic. I also didn't divide my blueberries, I threw them all in to the batter!
- real maple syrup for serving - organic
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Servings: 2 pancakes
Total Fat: 11.9 g
Cholesterol: 98.8 mg.
Sodium: 423.7 mg.
Protein: 13.1 g.
Well, off to a BBQ with some friends! Hope you all had a great weekend!