These blueberry buckwheat pancakes are gluten free and so delicious.
Most of the ingredients used for these pancakes came from the farm store- buckwheat flour, sugar, ghee, Redmond salt, buttermilk, blueberries, eggs & maple syrup.
I use organic buckwheat flour from “Maine Grains”- it’s a nice buckwheat flour, not too dark like some buckwheat flours can be.
If you'd like a video tutorial for making these, here it is!
A note on frying-
The first pancake is sometimes a flop, don’t be deterred. Tinker with your heat, grease your frying pan well, and try again.
For the best texture and flavor, fry your pancakes in a good amount of oil. I like using a combination of leftover bacon grease and ghee- the bacon grease lends a nice flavor and has a high smoke point, and the ghee compliments the bacon fat flavor while also offering a high smoke point. Use a hefty tablespoon or so of oil, regardless of what you choose, for each batch of pancakes. Frying pancakes in butter usually results in burnt butter, which isn’t appetizing or healthy.
Ingredients:
2 cups buckwheat flour
1/2 potato starch (can sub tapioca flour)
3 tablespoons sugar
1 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons melted butter
4 eggs, yolks and whites separated
2 cups buttermilk
2 cups mixed berries, fresh or frozen
Method:
In a large bowl, whisk together dry ingredients.
In a separate medium bowl, whisk together egg yolks, melted butter, and buttermilk (keep whites separate).
Pour wet ingredients into dry ingredients and gently combine until a smooth batter forms.
Beat egg whites until foamy and stiff, then gently fold into batter until no large clumps of egg whites remain.
Fry pancakes over medium heat (your pan should be hot enough to “sizzle” a couple drops of water), in a tablespoon each of bacon fat and ghee. I like to add berries to each pancake before flipping them, rather than stir them into the batter- this prevents the berries from staining the batter or leaking too many berry juices into the batter which is a risk if you're using frozen berries.
Serve pancakes with whatever the heck you want! I like them with Greek yogurt mixed with a little vanilla bean, lots of butter, and sometimes a small drizzle of maple syrup. Oh, and lots and lots of bacon :)