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.

Yield: Makes 12 pancakes; 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 15%
  • Protein: 8.6g
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Carbohydrate: 37g
  • Fiber: 2.7g
  • Sodium: 499mg
  • Cholesterol: 109mg

Ingredients

  • 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

Preparation

  1. 1. Rinse and drain fresh blueberries.
  2. 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. 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. 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. 5. Serve hot with butter and syrup.
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