Ingredients:
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 eggs
1 ripe bananas
1 cup buttermilk ( or 1/2 cup plain yogurt and 1/2 cup milk.)
1/2 cup fresh blueberries or 1/2 cup thawed frozen blueberries
1/4 cup chopped walnuts
Directions:
Combine the dry ingredients and mix well.
In a separate bowl, mash the banana.
To the banana, add the egg and 1/2 of the buttermilk or all of the yogurt, and mix.
Combine the dry ingredients with the banana mixture, and slowly add part or all of the remaining buttermilk or milk until the batter reaches the desired thinness. (Reserve some milk to adjust the thickness of the batter as time goes on).
Heat a non-stick griddle or large skillet over medium high heat until a drop of water will dance on the surface.
Pour 1/4 cup of batter onto the griddle.
Sprinkle blueberries and/or walnuts onto the pancake as desired.
When the edge of the pancake is no longer shiny, flip the pancake. The cooked side should be golden brown. If it’s dark brown, turn down the heat.
Continue cooking until the other side is also golden brown. Be sure there is no raw batter around the blueberries.
If the pancake is too thick for your tastes, thin the remaining batter with a bit of milk or buttermilk.
Serve the pancakes warm with butter and pure maple syrup.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.