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Blueberry Buckwheat Pancakes





Yields
Makes 12 pancakes; 4 servings

"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.

 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
Step 1
1

Rinse and drain fresh blueberries.

Step 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.

Step 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.

Step 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.

Step 5
5

Serve hot with butter and syrup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 213Calories from Fat 15
% Daily Value *
Total Fat 3.7g6%

Saturated Fat 1.2g6%
Cholesterol 109mg37%
Sodium 499mg21%
Total Carbohydrate 37g13%

Dietary Fiber 2.7g11%
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.