Blueberry Buckwheat Pancakes

"When we moved from the Mojave Desert to the coast, we went totally bananas over blueberries," says Mickey Strang. A local blueberry farm provides her with fruit for these light buckwheat cakes. A little cornmeal adds a pleasing crunch.


Makes 12 pancakes; 4 servings

Recipe from


Nutritional Information

Calories 213
Caloriesfromfat 15 %
Protein 8.6 g
Fat 3.7 g
Satfat 1.2 g
Carbohydrate 37 g
Fiber 2.7 g
Sodium 499 mg
Cholesterol 109 mg


2/3 cup blueberries (or thawed frozen unsweetened berries)
1/3 cup buckwheat flour
1/3 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, separated
1 cup buttermilk
Butter or margarine
Blueberry or maple syrup


1. Rinse and drain fresh blueberries.

2. In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda. Add egg yolks and buttermilk; stir just until batter is evenly moistened. Add blueberries.

3. In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter.

4. Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.

5. Serve hot with butter and syrup.


Mickey Strang, McKinleyville, CA,


July 1997
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