makes about 18
3/4 cup all purpose
1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons canola oil
2 large eggs, separated
1 1/2 cups fresh blueberries or frozen, unthawed
Mix first 6
ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form.
Gently fold egg whites into batter.
Heat a heavy large skillet over
medium-high heat; lightly brush skillet with melted butter. Drop batter by
¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons
blueberries over each round. Cook until tops are covered with small bubbles and
bottom are golden, about 2 minutes. Turn and cook until second sides are
golden, about 1 minute.
Repeat with remaining batter and blueberries,
brushing skillet with melted butter for each batch.