I'm usually an eggs kind-a-gal, but those sweet blueberries from Hollygrove were begging for pancakes. I know the Buckwheat flour is a cheat, but my purpose in doing this challenge is to be mindful of my food source & cook from scratch. I had the Buckwheat flour and some other baking items in the cabinet, so I used them. You strict Locavores may choose not to use this recipe.
Serves 2
1/2 cup Buckwheat Flour
1/4 cup Pastry Flour
1/4 tsp Baking Powder
3/4 tsp Baking Soda
1/8 tsp Salt - Avery Island, LA
whisk dry ingredients together.
3/4 cup Milk - Smith Creamery, Whole Milk - CCFM
1 egg - Hollygrove
1tsp Honey - CCFM
Stir wet ingredients into dry ingredients. Stir just until combined. Stir in 3/4 cup of blueberries. Cook about 1/4 cup of ingredients at a time on a hot griddle or pan. Non-stick is best, but I don't have that so used some Smith Creamery Butter in the pan.
Mix blueberries, peaches, mint and honey and spoon on top.
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