My Pantry Shelf

2011 was not my favorite year, which seems silly when I think of all the giggles and thrills that graced the last 12  months.  My son learned to swim, my daughter to climb trees with ease, our family to adventure by canoe.  We ate a lot of very good food.  The many good moments cannot, unfortunately, overlook the abundance of unexpected misfortune and challenges that betook my family and friends. We are all looking forward to a better 2012.

I am hard up to think of a better way to start a day (or a year) than with a tall steaming stack of pancakes.  Way back when, I asserted my love for pancakes in my first post on this blog.  Those Buttermilk Pancakes continue to be our weekly standard, but sometimes we are craving something a little different (or do not have any buttermilk in the house).  On those days we have Buckwheat Blueberry Pancakes.  Buckwheat blends with whole wheat and all purpose flours to produce a pancake that has the characteristic blue hue of buckwheat, but the lightness of a regular pancake.  A touch of yogurt in the mix gives them a pleasant moist quality.  I like to dot the top of each cooking pancake with blueberries, but they are also very good with a mashed banana mixed into the batter.  Stack the pancakes with just a touch of butter between the layers and stream Mixed Berry Syrup over the top.  I am off to whip up another batch to welcome my family into the New Year!

Buckwheat Blueberry Pancakes

makes 16 4-inch pancakes

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup buckwheat flour

2 tablespoons sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

 1 1/2 cups nonfat milk

1/2 cup nonfat plain yogurt

1/2 teaspoon vanilla

1/4 cup melted butter

1 cup blueberries (fresh or frozen-no need to defrost)

Prepare the batter

Combine the dry ingredients in a large bowl.  Whisk to blend.  In a separate bowl, whisk eggs lightly. Add milk, yogurt, and vanilla to eggs and  blend.  Pour wet mixture into flour mixture.  Stir gently until just barely mixed.  Pour in melted butter.  Stir gently until just mixed.  It may still be lumpy, but that is OK. Do not over mix or you will end up with tough pancakes.

Cook the pancakes
Heat a griddle on medium until a water droplet skids across the surface.  Pour a dime-sized drop of vegetable oil onto the pan.  Use a paper towel to spread the oil evenly over the griddle.  Ladle batter onto griddle.  Add berries to each pancake individually (optional, but recommended). Flip pancakes once bottom is nicely browned. Cook until center of pancake is fully cooked.

Serve with butter, jam, or syrup.

Print this recipe:  Buckwheat Blueberry Pancakes

You may also like:

Buttermilk Pancakes

Good Morning Yeasted Waffles

Crepes with Lemon Curd and Warm Berry Sauce