Blueberry-Buckwheat Pancakes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 18 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup unbleached all-purpose flour | 1/2 cup buckwheat flour | 2 tablespoons sugar |
| 1-1/2 teaspoons baking powder | 1/2 teaspoon salt | 1/4 teaspoon baking soda |
| 2 cups buttermilk | 2 tablespoons vegetable oil | 2 large eggs, separated |
| melted butter | 1-1/2 cups (about) fresh blueberries or frozen, unthawed | |
| 1 | Mix first 6 ingredients in large bowl. Stir in buttermilk, oil and egg yolks. Using electric mixer, beat egg whites in medium bowl until medium-firm peaks form. Gently fold whites into batter. |
| 2 | Heat heavy large skillet over medium-high; lightly brush skillet with melted butter. Drop batter by 1/4 cupfuls into skillet; spread to 4-inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottoms are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute. Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch. |