What happens when you let a 4-year-old pour the syrup?
Peeps, today begins Deadline Hell Week. Which means that if I don’t blog short and sweet, I don’t blog at all.
This weekend I picked up some buckwheat flour at the farmer’s market. The obvious first use: pancakes. I adapted a recipe from Epicurious, and oh lordy they were fantastic. Harry ate six, and Stephen said they’re the best pancakes I’ve ever made. And I’ve made a few pancakes in my time, let me tellya.
Meanwhile, though, I’ve still got nearly two pounds of buckwheat flour to play with. Have you used it? How?
Blueberry Buckwheat Pancakes
Adapted from Epicurious
Makes about 24 pancakes
Weight Watchers: pancakes are roughly 1 point each. I had, um, 6 and it counted as 7 points.
1/2 cup buckwheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
2 large eggs
1 cup buttermilk (I use buttermilk powder, which you’ll find in larger supermarkets. Stays fresh in the fridge for months.)
1 1/2 cups fresh blueberries
Pure maple syrup, for serving
1. In a small bowl, combine the flours, baking powder, sugar, and salt.
2. In a large bowl, whisk together the melted butter, eggs, and buttermilk. (If you’re using buttermilk powder, add it to the dry ingredients and sub water here.)
3. Add the flour mixture to the butter mixture, and whisk until it’s mixed well. Let the batter stand for 5 minutes.
4. While the batter’s resting, set a griddle or cast-iron pan over a medium flame to preheat.
5. After 5 minutes, stir the blueberries into the batter. Brush the pan with oil and spoon, ladle, or pour out the batter into 3-inch pancakes.
6. Cook for 2 to 3 minutes, until small holes form and the batter begins to look dry, then flip and cook another 2 to 3 minutes.
7. Remove cooked pancakes to a plate and stick em in the oven (either set to “warm” or not turned on at all) to keep warm.
8. Serve with maple syrup. Try not to eat so many that you give yourself a stomachache.