Did I ever tell you how much I suck at making pancakes? Or should I saw how i USED to suck at making pancakes. I don’t know what my problem(s) were. Perhaps over mixing? Maybe my batter was too thick? The pan was too buttery? I didn’t let the batter rest? I didn’t have the right heat? Maybe I was just a wuss and psyched myself out. Yeah that sounds more like it 😉
Today I embraced my fear of making pancakes and tried this Blueberry Buckwheat Panackes recipe from Ellie Krieger. I mixed all of the dry ingredients last night before bed and set them aside. I sprung to my feet the second I heard Coop stirring this morning and whipped up the batter and brought him down and made pancakes. He enjoys watching me run around in the kitchen.
Casey woke up earlier than normal to join us for breakfast. I am sure he would have much rather slept- but when you have your wife slaving in the kitchen in the morning, you HAVE to. He said “they were pretty good for being all healthy and buckwheaty”. I feel like I need to sneak some health in every chance I can. If my boyz had their way, they would be eating nothing but meat, pasta, potatoes & bread.
The pancakes were very light and with the additions of blueberries & bananas—they were yummy. I really thought that they were gonna turn out like big thick hockey pucks! So SCORE. I DID IT. I made light & fluffy pancakes.
I still have TONS of batter left and might make a batch tomorrow morning. We’ll see how that works out! Hope you enjoy!
Blueberry Buckwheat Pancakes
(recipe adapted from Ellie Krieger)
-3/4 cup buckwheat flour -3/4 cup whole-wheat pastry flour -1 1/2 teaspoons baking powder -1/2 teaspoon baking soda -1/4 teaspoon salt -1 cup buttermilk (i used a cup of plain yogurt)-3/4 cup nonfat milk -1 tablespoon honey (I used agave nectar)
-2 large eggs -2 tablespoons canola oil -2 cups blueberries, divided (I used frozen-and defrosted them overnight in the fridge)
-1/2 cup real maple syrup
In a large bowl whisk together the flours, baking powder, baking 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 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
