Buckwheat pancakes with blueberries

Name: buckwheat pancakes with blueberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 100 g buckwheat flour; 100 g wholemeal flour; 16 g baking powder bag; 1 el ground cinnamon; 1 mespoint salt; 350 ml semi skimmed milk; 2 medium sized egg; 50 g unsalted butter or margarine; 150 g blueberries; 4 el maple syrup

Pancakes from buckwheat flour with maple syrup and blueberries

Ingredients

Directions

Sift the buckwheat flour, flour, baking powder, cinnamon and salt over a bowl.
Pour the milk with a whisk while stirring to create a smooth batter. Add the eggs and beat through them.
Heat a knob of butter in a frying pan with non-stick coating. Put 3 heaps of batter and fry the pancakes in 4 min. Golden brown. Turn after 3 min.
Place the pancakes on a dish and keep warm under aluminum foil or a lid.
Bake a total of 4 pancakes per person. Make a stack of 4 pancakes on each plate or make 1 large pancake tower, which everyone can take away from.
Spread the berries over it, drizzle with the maple syrup and serve. Yummy! .

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Nutrition

405Calories

Sodium35% DV835mg

Fat23% DV15g

Protein24% DV12g

Carbs18% DV53g

Fiber20% DV5g

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