Blueberry-buckwheat pancakes - bon appetit

18 pancakes

Ingredients

Quantity Ingredient
¾ cup Unbleached all purpose flour
½ cup Buckwheat flour*
2 tablespoons Sugar
1½ teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking soda
2 cups Buttermilk
2 tablespoons Vegetable oil
2 larges Eggs, separated
Melted butter
1½ cup (about) fresh blueberries or frozen, unthawed

Directions

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.

Heat heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4-inch rounds. Sprinkle 2 T 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.

*Available at naturalfoods stores and some supermarkets.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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