
3/4 c Unbleached all purpose flour
1/2 c Buckwheat flour*
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 c Buttermilk
2 tb Vegetable oil
2 lg Egg, separated
Melted butter
1 1/2 c (roughly) fresh blueberries
-or frosty, unthawed
Mix kickoff 6 ingredients in large stadium. Stir in buttermilk, oil and egg
yolks. Using electric social, beat egg whites in medium bowl until
medium-firm peaks shape. Gently fold whites into slugger.
Heat heavy large skillet over medium-high oestrus; lightly brush skillet
with melted butter. Drop batter by 1/4 cupfuls into skillet; spread
to 4-inch rounds. Disperse 2 T blueberries over each rung. Cook
until tops are covered with small bubbles and bottoms are lucky,
most 2 transactions, Turn and cook until second sides are prosperous, some 1
bit. Repeat with remaining batter and blueberries, brushing
skillet with melted butter for each batch.
*Usable at naturalfoods stores and some supermarkets.
Yields
18 pancakes
