3/4 c Unbleached all purpose flour
1/2 c Buckwheat flour*
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 c Buttermilk
2 tb Vegetable oil
2 lg Eggs, separated
Melted butter
1 1/2 c (about) fresh blueberries
-or frozen, unthawed
Mix first 6 ingredients in large bowl. Stir in buttermilk, oil and egg
yolks. Using electric mixer, beat egg whites in medium bowl until
medium-firm peaks form. Gently fold whites into batter.
Heat heavy large skillet over medium-high heat; lightly brush skillet
with melted butter. Drop batter by 1/4 cupfuls into skillet; spread
to 4-inch rounds. Sprinkle 2 T blueberries over each round. Cook
until tops are covered with small bubbles and bottoms are golden,
about 2 minutes, Turn and cook until second sides are golden, about 1
minute. Repeat with remaining batter and blueberries, brushing
skillet with melted butter for each batch.
*Available at naturalfoods stores and some supermarkets.
Yields
18 pancakes