Blueberry Buckwheat Pancakes
Contributed by Diane S.

Recipe By     : Gourmet magazine July 1993
Serving Size  : 1    Preparation Time :0:00
Categories    : Breakfast & Brunch 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           buckwheat flour -- available at
                        -- natural foods stores
     1/2  cup           all-purpose flour
   2      teaspoons     double-acting baking powder
   2      teaspoons     sugar
   1      teaspoon      salt
     1/4  cup           cold unsalted butter -- cut into bits
   2      large         eggs
   1      cup           milk
   1 1/2  cups          blueberries -- if large, halved
                        vegetable oil -- for brushing the
                        -- griddle
                        pure maple syrup -- as an accompaniment

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 200øF.  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.