Blueberry Buckwheat Pancakes - makes 20

1          cup unbleached, all-purpose flour

½         cup buckwheat flour

1½       teaspoons baking powder

½         teaspoon baking soda

½         teaspoon ground cinnamon

¼         teaspoon kosher salt

1½       cups buttermilk

2          large eggs

2          tablespoons maple syrup

½         teaspoon pure vanilla extract

1          cup fresh or frozen (thawed) blueberries (if using frozen                         blueberries, toss with 2 tablespoons of the flour being                       used in the recipe)

            Unsalted butter, for greasing the pan

Nutritional information per serving (per pancake):

Calories 54 (14% from fat) • carb. 9g • pro. 2g • fat 1g • sat. fat 0g

• chol. 20mg • sod. 113mg • calc. 44mg • fiber 0g

1.
Put the flours, baking powder, baking soda, cinnamon and salt together in the blender jar. Select Low and blend to “sift” for 30 seconds. Transfer to a medium mixing bowl; reserve.

2.
Put the buttermilk, eggs, maple syrup and vanilla into the blender jar. Select Low and blend until completely combined, about 20 seconds.

3.
Pour the liquid mixture over the dry ingredients and gently fold with a spatula to just combine. Add the blueberries and gently fold once or twice.

4.
Preheat a griddle over medium heat. Once preheated, melt a small amount of butter to just coat the pan. Drop batter using a ¼-cup measure. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, another 1 to 2 minutes. Repeat with remaining batter.

5.
Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F).