Buttermilk Buckwheat Blueberry Pancakes
On the snow days last weekend it was fun to indulge in some favorite foods that we had time to savor as the snow fell. My husband would always pick pancakes as his favorite dish for any meal any day so pancakes it was! There are many kinds to choose from – blueberry, buttermilk, chocolate chip, silver dollar. In fact, my mom and grandmother used left over rice in pancakes and my sisters and I grew up thinking that was a real treat. (I still do.) But here is the deal – I truly believe that the best pancakes in the world are Buttermilk Buckwheat Blueberry Pancakes.
It’s a mouthful to say but an even better mouthful to eat! They are so easy to make that I frequently double the dry ingredients when making them and put half in a baggie in the fridge. It’s like having your own personal pancake mix on hand! These are fun to serve for a brunch – just keep the oven warm and put finished pancakes on a cookie sheet until you have enough to serve.
If bacon is on the menu bake it ahead of time in the oven so your stovetop is free for making pancakes. I suggest a little brown sugar on the bacon if you are feeling festive. Here is what to do: combine the dry ingredients, add the buttermilk, eggs, and butter. Heat a skillet to medium high (every stove is different – I like to test a pancake or two). Spray a skillet with a little cooking spray and add about a tsp of butter.
Use a measuring cup to pour in three pancakes and add a few blueberries on top. When they start to bubble flip and add a bit more butter if necessary to brown lightly. Put the finished pancakes on a cookie sheet in a 175-degree oven and make another batch. There is nothing as satisfying as having a bit of time to savor a delicious breakfast on a Saturday morning – in fact we will be doing just that tomorrow to celebrate my daughter-in-law’s birthday!
Happy Birthday! Happy Saturday! Enjoy!
Buttermilk Buckwheat Blueberry Pancakes
Ingredients:
½ cup buckwheat flour
1 cup regular flour
½ tsp baking powder
¼ tsp baking soda
1 tsp salt
2 eggs
2 Tbsp melted butter
1 cup buttermilk
Fresh blueberries
Directions
Preheat oven to 175 degrees and put a cookie sheet in to warm.
Combine dry ingredients.
Mix in eggs, buttermilk, and melted butter.
Spray a skillet with cooking spray and place over medium high heat.
Add about a tsp of butter to melt and drop pancake batter into the skillet using a half-cup measuring cup. (I like to make 3 at a time.)
Top batter with 5 or 6 blueberries and flip the pancake when the batter starts to have bubbles, adding more butter if necessary.
Put those pancakes in the oven to keep warm while you make another batch. No one will notice if you eat one to test it first!
Serve with butter, syrup, and extra blueberries.
