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Blueberry Buckwheat Pancakes


1/2 cup unbleached all-purpose flour

1/4 cup buckwheat flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 tablespoons honey, preferably buckwheat

1 large egg

1/2 cup blueberries

3 tablespoons unsalted butter

1/2 cup buttermilk, well shaken


1. In a mixing bowl, combine the two kinds of flour, baking powder and salt.

2. Melt 2 tablespoons of the butter and let it cool slightly. In another bowl, whisk together the buttermilk, honey, egg and melted butter. Add this to the flour mixture and mix until thoroughly combined.

3. Gently fold in the blueberries.

4. In a skillet or on a griddle over medium heat, melt the remaining tablespoon of butter. Drop approximately 1/4 cup of batter onto the griddle to make each pancake. When the thick bubbles pop on the non-griddle side and the pancake is browned, flip and brown the other side. Serve with maple syrup.

FromA White House Garden Cookbook, by Clara Silverstein

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