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Entree
2 pancakes
10 minutes
10 minutes
Chef Heidi Allison
Buckwheat is a whole grain that packs more protein and fiber than many other whole grains – an amazing 4 grams of fiber and 8 grams of protein per serving! I've found that its flavor works best with the nutty, sweet taste of peanut oil, but give it a shot with hazelnut oil for a change of pace.
1/2 cup organic blueberries
2 tablespoons water
1/2 teaspoon balsamic vinegar
1 cup Bob's Red Mill Stone-Ground Buckwheat Pancake & Waffle Mix
1 cup low-fat buttermilk
1 egg, jumbo size
2 tablespoons peanut oil
1 dash cinnamon
2 tablespoons powdered sugar
Blueberry syrup
In a medium bowl, add blueberries, water and balsamic vinegar and microwave for 30 seconds (or until slightly softened); then set aside.
In a large bowl, add buckwheat pancake mix, egg, 1 Tbsp. peanut oil and buttermilk and mix with a whisk until smooth; then set aside.
Heat a 10-inch cast iron skillet on medium heat until hot. Add remaining 1 tablespoon peanut oil to the hot skillet, then wipe skillet with a paper towel to lightly oil the pan.
Add ¼ cup of pancake mix to skillet and cook until small bubbles appear on the top (about 2 minutes.).
Randomly spoon 2 tablespoons of cooked blueberries with a small amount of juice on top of the pancake, and then dust with dash of cinnamon. Flip the cake over and continue cooking for 1-2 minutes minute or until golden brown.
Transfer the cooked pancake to the serving plate. Repeat with second pancake.
Place 2 tablespoons of powdered sugar in a mesh strainer and place over the cooked pancakes. Tap the strainer with your finger to lightly dust the blueberry pancakes with powdered sugar. Pour blueberry syrup over the pancakes and serve immediately.
Look for Bob’s Red Mill pancake mix in the health section of your market.
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