Cooking Wright

Blueberry Buckwheat Pancakes


2/3c blueberries
1/3c buckwheat flour
1/3c cornmeal
1/3c flour
2T sugar
2t baking powder
1/2t baking soda
2 large eggs - separated
1c buttermilk


Rinse and drain fresh blueberries. In bowl mix dry ingredients. Add egg yolks and buttermilk. Stir until evenly moistened. Fold in blueberries. Whip egg whites till stiff peaks and gently fold into batter. Cook in non-stick griddle. 1/4 c for each pancake.
Makes 12 pancakes.

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