Blueberry Buckwheat Pancakes Recipe

1. 1

   In a food processor blend together the flours, the baking pwdr, the sugar, and the salt, add in the butter, and blend the mix till it resembles fine meal.

2. 2

   In a large bowl whisk together the Large eggs and the lowfat milk, add in the flour mix, and whisk the batter till it is combined well.

3. 3

   Let the batter stand for 5 min and stir in the blueberries.

4. 4

   Preheat the oven to 200F.

5. 5

   Heat a griddle over moderate heat till it is warm sufficient to make drops of water scatter over its surface and brush it with the oil.

6. 6

   Spoon the batter onto the griddle to create 3-inch rounds and cook the pancakes for 1 to 2 min on each side, or possibly till they are golden brown.

7. 7

   Transfer the pancakes as they are cooked to a heatproof platter and keep them hot in the oven.

8. 8

   Serve the pancakes with the syrup.

9. 9

   Makes about twenty-four 3-inch pancakes.

* Per serving · 4 servings · Values may vary.

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