Can be prepared in 45 minutes or less.
Ingredients
Makes about twenty-four 3-inch pancakes
Step 1
In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
Step 2
预热烤箱至200°F。热烤盘在国防部erate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.
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Reviews (13)
Back to TopFollowed the recipe exactly and very happy with the result! Made ten six inch pancakes with this recipe.
tbush
Walnut Creek, CA
2/23/2015
This is now my go-to buckwheat pancake recipe after trying several and being too lazy on Sunday mornings to run out a get a mix. If you are concerned with all that butter, you can cut it in half and still have excellent results (sometimes I sub yogurt for part of it). They are also delicious the next day if you keep the batter in the fridge. Add bananas and pecans, too! Yum!
teacherhansen
St. Paul, MN
5/5/2013
I substituted 1/4 c almond flour for 1/4 of the wheat flour and also added a splash of almond extract. Also substituted chocolate bits instead of blueberries (which are out of season at the moment). All in all, a nice recipe!
Anonymous
philly pa
7/3/2011
Good recipe. The buckwheat flour makes these pancakes wonderfully filling. I added a bit more sugar as other reviewers suggested and loved how they turned out. No batter texture problems... letting the mixture sit the 5 minutes was key. Delicious with saskatoon berry syrup. I froze the left overs and plan on heating in the toaster on crazy mornings.
kmschott
Edmonton, Alberta, Canada
7/18/2010
Good as written, but I liked it better the second time I made it: substituted buttermilk for the milk and added an extra T of sugar. With these substitutions, the pancakes are very light and tender--- I bet they'd stand up to sub'ing whole wheat flour for the all-purpose without turning into bricks.
qajinsf
6/26/2010
I substituted mixed frozen fruit that were microwaved and chopped slightly to smaller pieces. I also only used 3/4 cup of fruit vs 1.5 cups. Very nice! The buckwheat and fruit really complement each other.
nbrin
Edmonton, Alberta
2/6/2010
Very good, easy.Increased recipe 50% and still only made 17 3-4" pancakes--will double next time. Used buttermilk in place of milk, added 1 ripe banana and 1 t. vanilla. Did not add blueberries.
Anonymous
Seal Beach, CA
10/25/2008
Pancakes themselves were yummy (especially with the blueberries!), but the batter was quite runny which resulted in pancakes that were more crepe-like in appearance, not the thick, puffy pancakes I've come to love. I will definitely be looking for a different buckwheat recipie in the future.
pickardj79
Charlottesville, VA
9/18/2005
This is a good simple pancake recipe, but it was waaaay too salty for me. I'll cut out the salt next time. Still yummy, just needs a little tweaking.
Anonymous
Chicago, IL
5/6/2005
I just mixed by hand instead of using the food processer, and used melted butter. They came out great!
Anonymous
Albany, NY
5/14/2003
My family loved these. I was a little less enthused. They were good, just not great. It may have been my buckwheat flour-it was a little old.
Stacie
West Chester, OH
9/23/2001
This was great. I needed a little more milk than the recipe called for to give them a nice moist consistancy.
Sue
Mohnton, PA
4/22/2001
I used buttermilk which was great. Will definitely make this again.
Anonymous
NH
8/24/2000
