| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Buckwheat flour; (available at |
|
|
; natural foods |
|
|
; stores) |
| 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Double-acting baking powder |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
|
Stick cold unsalted butter; cut into bits (1/4 |
|
|
; cup) |
| 2 |
lg |
Eggs |
| 1 |
c |
Milk |
| 1 1/2 |
c |
Blueberries; preferably wild, |
|
|
; picked over and, if |
|
|
; large, halved |
|
|
Vegetable oil for brushing the griddle |
|
|
Pure maple syrup as an accompaniment |
INSTRUCTIONS
In a food processor blend together the flours, the baking powder, the
sugar, and the salt, add the butter, and blend the mixture until it
resembles fine meal. In a large bowl whisk together the eggs and the
milk, add the flour mixture, and whisk the batter until it is
combined well. Let the batter stand for 5 minutes and stir in the
blueberries.
Preheat the oven to 200F. Heat a griddle over moderate heat until it
is hot enough to make drops of water scatter over its surface and
brush it with the oil. Spoon the batter onto the griddle to form
3-inch rounds and cook the pancakes for 1 to 2 minutes on each side,
or until they are golden. Transfer the pancakes as they are cooked to
a heatproof platter and keep them warm in the oven. Serve the
pancakes with the syrup.
Makes about twenty-four 3-inch pancakes.
Gourmet July 1993
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