Wild Blueberry Pancakes with Buckwheat Flour

Ingredients

• 1 cup Buckwheat flour
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1 large Egg
• 1 cup Milk
• 2 tablespoons Melted butter
• 2 tablespoons Maple syrup (pure)
• 1 cup Wild blueberries

Instructions

1. 1In a large mixing bowl, combine the 1 cup of buckwheat flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2In a separate medium-sized bowl, whisk together the 1 large egg, 1 cup of milk, 2 tablespoons of melted butter, and 2 tablespoons of pure maple syrup until all the wet ingredients are well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spoon or spatula until the batter is just combined and no dry streaks of flour remain. Be careful not to overmix the batter, as this can make the pancakes tough.
4. 4Gently fold the 1 cup of wild blueberries into the pancake batter using a spatula, distributing them evenly.
5. 5Place a large (e.g., 10-12 inch) non-stick frying pan or griddle over medium heat. Allow the pan to heat for 3-5 minutes, reaching a surface temperature of approximately 325-350°F (160-175°C).
6. 6Pour 1/4 cup of batter onto the hot non-stick pan for each pancake, leaving some space between them. Cook for 2 to 3 minutes on the first side, until you see small bubbles forming on the surface and the edges of the pancakes appear set. Carefully flip each pancake with a spatula and cook for another 2 to 3 minutes on the second side, until they are golden brown and cooked through in the center.
7. 7Serve the Wild Blueberry Pancakes immediately.

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