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Blueberry Buckwheat Pancakes with Crispy Bacon
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
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh blueberries
- 8 slices of bacon
Instructions
- In a large bowl, whisk together 1 cup of buckwheat flour, 1/2 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1 1/4 cups of milk, 2 large eggs, and 1/4 cup of melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh blueberries.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the griddle and cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
- While the pancakes are cooking, heat a separate skillet over medium-high heat and cook 8 slices of bacon until crispy, about 4-5 minutes per side.
- Serve the blueberry buckwheat pancakes with the crispy bacon on the side. Enjoy!
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 to the hearty, nutty flavor of the buckwheat. This classic dish has been a favorite in regions like New England, where it's often served with a side of crispy bacon for a perfect balance of sweet and savory flavors. Chefs across the country have put their own spin on this dish, but the key to a perfect stack of Blueberry Buckwheat Pancakes lies in using fresh, plump blueberries and high-quality buckwheat flour. Today, the best versions of this dish can be found in cozy diners and farm-to-table restaurants that prioritize using locally sourced ingredients. If you're looking for a famous alternative method, some chefs recommend adding a touch of lemon zest to the batter for a delightful citrusy twist.
35 min
4 servings
450 calories
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