I make breakfast every day that I don’t go to work. This means Saturday and Sunday most weeks, and random days sprinkled in here and there. When on a diet, the usual bacon and eggs doesn’t really cut it for both weekend days. Neither does the leftover taco ingredient omelet, the breakfast pile, the McDonalds steak egg and cheese clone, or the sausage sandwich with pancakes as bread smothered in high fructose corn syrup also known as fake maple syrup (Figure 1.) I decided this week to go light for breakfast and make some blueberry buckwheat pancakes. There is a recipe with yeast right on the bag of buckwheat, but I decided to go with an Ellie Krieger recipe I saw her make a few weeks back. Another quick pancake anecdote – I used to hate pancakes all my life until about a year ago when I first made them without using a box, then I realized its pancake mix that I hate, and not actual pancakes.
Buckwheat flour, and whole wheat pastry flour.
Add the wet to the dry.
Don’t over mix, pancake batter should be kinda clumpy.
All the tools.
Use oil spray if you are trying to be real healthy. We are just trying to be fairly healthy so butter is ok. We didn’t butter the pancakes later, so that’s ok right?
The oven looks very hot, but it isn’t. it is just barely warm so we can eat together.
These pancakes were buck!… wheat… get it? No? Sorry…
Real maple syrup
The pancake recipe is here.