Blueberry Buckwheat Pancakes
Ingredients:
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1/4 cup unsalted butter, melted
1 cup buttermilk
2 eggs
zest from one lemon
1 tsp. vanilla extract
2-3 cups blueberries (if using frozen, thaw before using)
Directions:
In a large bowl, whisk together the buttermilk, eggs, butter & vanilla. Set aside. In a smaller bowl, stir together all the dry ingredients. Pour the dry into the wet, mixing until just combined. Let sit for about 5 mins. Meanwhile, warm a large skillet on the stove on medium heat.
When hot & sizzling, grease the pan & ladle about 1/4 cup of batter for each pancake. Carefully place blueberries into pancakes at this point, pressing them into the batter. Cook until bubbles are formed, flip & cook about 1 min. longer. Keep warm in a 200*F oven until ready to serve. Top with plenty of maple syrup & extra blueberries. Serves 4.