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Blueberry Buckwheat Pancakes with Greek Yogurt
Created by: Howcan Team
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 cup fresh blueberries
- 1/2 cup Greek yogurt
Instructions
- In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a separate bowl, whisk together 1 1/2 cups buttermilk, 2 large eggs, and 2 tbsp 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.
- Serve the pancakes with a dollop of Greek yogurt on top and enjoy!
Blueberry Buckwheat Pancakes have a rich history dating back to ancient Greece, where buckwheat was a staple grain. The addition of blueberries adds a burst of sweetness to the earthy flavor of the buckwheat. The dollop of Greek yogurt on top provides a creamy, tangy contrast to the fluffy pancakes. In modern times, this delightful dish has gained popularity in health-conscious cafes and brunch spots across North America. Chefs like to experiment with different variations, but the key is to ensure the pancakes are light and fluffy, the blueberries are fresh and juicy, and the Greek yogurt is thick and creamy. For the best version of this dish, head to Vermont, known for its delicious buckwheat pancakes, or try making them at home using a traditional recipe with a dollop of Greek yogurt for a delightful twist.
25 min
4 servings
300 calories
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