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Blueberry Buckwheat Pancakes - Ready to Serve

Blueberry Buckwheat Pancakes

A wonderful twist on a traditional favourite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup Buckwheat Flour
  • 1 1/2 tsp White Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/4 cup Buttermilk room temperature
  • 2 Egg Yolk room temperature
  • 2 Egg White room temperature
  • 2 tbsp Butter melted and cooled
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Vanilla Extract
  • 1 cup Blueberries Fresh

Method
 

  1. In large bowl mix together flour, sugar, baking powder, baking soda and salt. 
  2. In a small separate bowl whisk buttermilk, egg yolks, butter, lemon zest and vanilla. 
  3. In separate mixing bowl beat egg whites until they become fluffy and set aside.
  4. Pour wet mixture over dry mixture and gently mix together until all ingredients are combined.
  5. Add lemon zest to batter.
  6. Gently fold in egg whites.
  7. Once eggs whites have been folded in gently stir in blueberries.
  8. Heat a large non stick griddle and grease lightly with a little butter.
  9. Spoon 1/3 cup of batter onto hot grill and place 5-6 blueberries onto batter. Cook for about 1-2 minutes, until edges begin to dry and bubbles form on the surface then flip and cook for another 1-2 minutes.
  10. Transfer pancake to serving plate and cover.
  11. Continue until you are finished the batter, and serve pancakes with some maple sirup and enjoy!