Blueberry Buckwheat Pancakes

Use blueberries and buckwheat flour to give an interesting flavour and texture.
  • 90g buckwheat flour
  • 105g wholemeal pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 240ml buttermilk
  • 180ml nonfat milk
  • 20g honey
  • 2 large eggs
  • 2 tbsp canola oil
  • 300g blueberries, divided
  • 160g real maple syrup
1) In a large bowl whisk together the flours, baking powder, bicarbonate of soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 150g of berries.

2) Preheat a large nonstick flat-top or frying pan over a medium flame.

3) Ladle the batter into the pan with a 60ml measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 mins. Cook the other side until golden brown, about 1 1/2 mins.

4) Serve topped with more blueberries and the maple syrup.

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