Blueberry Buckwheat Pancakes Recipe

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Ingredients

Count

Nutrition

852

Calories

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Ingredients:

Serving

2/3 cup blueberries (or thawed frozen unsweetened berries)
1/3 cup buckwheat flour
1/3 cup cornmeal
1/3 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
2 large eggs, separated
1 cup buttermilk
butter or margarine
blueberry or maple syrup

Directions:

Rinse and drain fresh blueberries.
In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda. Add egg yolks and buttermilk; stir just until batter is evenly moistened. Add blueberries.
In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter.
Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.
Serve hot with butter and syrup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	851.91 Kcal (3567 kJ)
Calories from fat	185.05 Kcal
		% Daily Value*
Total Fat	20.56g	32%
Cholesterol	398.95mg	133%
Sodium	1058.11mg	44%
Potassium	1943.6mg	41%
Total Carbs	138.3g	46%
Sugars	39.44g	158%
Dietary Fiber	10.2g	41%
Protein	33.84g	68%
Vitamin C	9.9mg	17%
Iron	6mg	33%
Calcium	801.9mg	80%

Amount Per 100 g
Calories	143.52 Kcal (601 kJ)
Calories from fat	31.18 Kcal
		% Daily Value*
Total Fat	3.46g	32%
Cholesterol	67.21mg	133%
Sodium	178.26mg	44%
Potassium	327.44mg	41%
Total Carbs	23.3g	46%
Sugars	6.64g	158%
Dietary Fiber	1.72g	41%
Protein	5.7g	68%
Vitamin C	1.7mg	17%
Iron	1mg	33%
Calcium	135.1mg	80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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