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Blueberry buckwheat pancake
By : Radhika Vasanth
Category : Breakfast
Servings : 3
Time Taken : 15-30 mins
Rating :
  1. In a large bowl add eggs. Beat it for couple of seconds. Add Sour cream, milk, agave nectar and whisk. Then add orange juice, vanilla extract, canola oil and whisk until they combine.
  2. In another large bowl add the dry ingredients: Buckwheat flour, Whole wheat pastry flour, salt, baking powder, baking soda. Whisk to combine the ingredients.
  3. Now add the liquid ingredients from the first step to the dry ingredients. Mix it well.
  4. Heat a skillet/griddle. Brush it lightly with butter or oil. Pour a laddle full of batter. Take 5-6 blueberries and put them on top. You can also add them to the batter.
  5. When you see the bubbles being formed, flip it and let it cook on the other side. Remove it when you see the blueberries bursting and the pancake is golden brown.
  6. Serve the pancakes with maple syrup or a fruit compote of your choice.

Recipe courtesy: Food for 7 Stages of Life

1 1/4 Cup buckwheat flour
1 1/4 Cup whole wheat pastry flour
2 tsp baking soda
2 eggs (large)
1/4 cup agave nectar or 1/2 cup honey
2 cups sour cream (Light)
1 cup milk
1 cup orange juice
4 tsp vanilla extract
3 tbsp canola oil
1/2 tsp salt
1 – 1 1/2 cup blueberry
Additional oil / butter for frying
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