Blue Buck Pancakes (5 servings) 1/2 cup all-purpose flour 1/2 cup buckwheat flour 2 teaspoons double-acting baking powder 2 teaspoons sugar 1 teaspoon salt 1/4 cup (1/2 stick) unsalted butter - cold 2 large eggs 1 cup milk 1 and 1/2 cups blueberries vegetable oil for brushing griddle In a food processor blend together the flours, baking powder, sugar and salt. Cut the butter into small bits. Add butter gradually while blending the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries. Preheat the oven to 200 degrees. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with pure maple syrup. Blue is for blueberries. Buck is for Buckwheat. Makes about twenty-four 3-inch pancakes. Mr Breakfast would like to thank mr_bfast_lover for this recipe. Recipe number 1468. Submitted 5/4/2005.