Buckwheat American Pancakes

• wheat flour↗150g g
• buckwheat flour↗150g g
• sugar↗2 tbsp tbsp
• baking powder↗1 tsp tsp
• baking soda↗1 tsp tsp
• butter↗50g g

  melted

• eggs↗2 large
• buttermilk↗400ml ml
• vegetable oil↗

  for frying

• blueberries↗
• maple syrup↗

Step-by-step instructions

1. 1

   Combine wheat flour, buckwheat flour, sugar, ½ tsp salt, baking powder and soda in a large bowl. In a jug, mix melted butter, eggs and buttermilk, whisking. Gradually fold the wet ingredients into the dry until you obtain a thick batter.

2. 2

   Heat a large non‑stick pan or skillet over medium heat and lightly coat it with vegetable oil. Add a few heaping tablespoons of batter to the pan, forming a circle. If the pan is large enough, you can cook 2‑3 pancakes at once, but do not overcrowd. When the edges become firm and bubbles appear on the surface (about 2‑3 minutes), flip and cook another 2 minutes. The pancakes should turn a deep golden‑brown on both sides. Transfer to a warm oven on low heat and repeat the process until the batter is finished.

3. 3

   Serve by stacking the pancakes, topped with fresh blueberries and generously drizzled with maple syrup.