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Blueberry Buckwheat Pancakes with Sliced Almonds
Created by: Howcan Team
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
Instructions
- In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups milk, 1 large egg, and 2 tablespoons melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- To serve, stack the pancakes on a plate and top with a sprinkle of sliced almonds.
- Enjoy your delicious blueberry buckwheat pancakes with sliced almonds!
Blueberry Buckwheat Pancakes have a rich history dating back to the early American settlers who used buckwheat as a staple grain. The addition of blueberries adds a burst of sweetness and a pop of color to the hearty pancakes. Topped with sliced almonds, these pancakes offer a delightful crunch and nutty flavor. Chefs in the New England region have long been known for perfecting this dish, using locally sourced blueberries and buckwheat for an authentic touch. Today, the best version of this dish can be found in quaint breakfast spots and farm-to-table restaurants, where the pancakes are made with care and attention to detail. The key to getting this dish right lies in the balance of the earthy buckwheat flavor, the sweetness of the blueberries, and the nuttiness of the almonds. It's a delightful alternative to traditional pancakes and a must-try for breakfast enthusiasts.
25 min
4 servings
300 calories
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