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.

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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.


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