Recipe - Blueberry Buckwheat Pancakes

One half cup Buckwheat flour; (available
at
; natural foods
; stores)
One half cup Allpurpose flour
2 teaspoon Doubleacting baking powder
2 teaspoon Sugar
1 teaspoon Salt
One half Stick cold unsalted butter;
cut into bits (1/4
; cup)
2 lg Eggs
1 cup Milk
1 One half cup Blueberries; preferably
wild,
; picked over and, if
; large, halved
Vegetable oil for brushing
the griddle
Pure maple syrup as an
accompaniment

In a food processor blend together the flours, the baking powder, the
sugar, and the salt, add the butter, and blend the mixture until it
resembles fine meal. In a large bowl whisk together the eggs and the
milk, add the flour mixture, and whisk the batter until it is
combined well. Let the batter stand for 5 minutes and stir in the
blueberries.

Preheat the oven to 200F. Heat a griddle over moderate heat until it
is hot enough to make drops of water scatter over its surface and
brush it with the oil. Spoon the batter onto the griddle to form
3inch rounds and cook the pancakes for 1 to 2 minutes on each side,
or until they are golden. Transfer the pancakes as they are cooked to
a heatproof platter and keep them warm in the oven. Serve the
pancakes with the syrup.

Makes about twentyfour 3inch pancakes.

Gourmet July 1993

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