Blueberry Buckwheat Pancakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 cups blueberries divided
• 0.8 cup buckwheat flour 
• 1 cup buttermilk 
• 2 tablespoons canola oil 
• 2 large eggs 
• 1 tablespoon honey 
• 0.5 cup real maple syrup 
• 0.8 cup nonfat milk 
• 0.3 teaspoon salt 
• 0.8 cup pastry flour whole-wheat

Equipment

• bowl
• frying pan
• ladle
• whisk

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Serve topped with more blueberries and the maple syrup.