Blueberry Buckwheat Pancakes (4 servings) 3/4 cup buckwheat flour 3/4 cup whole-wheat pastry flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 3/4 cup nonfat milk 1 Tablespoon honey 2 large eggs 2 Tablespoons canola oil 2 cups blueberries - divided 1/2 cup real maple syrup In a large bowl whisk together the flours, baking powder, baking soda and the salt. In a separate bowl, beat the eggs with the buttermilk, non-fat milk, honey and oil. Stir the wet ingredients into the dry ingredients, mix until just combined. Fold in the berries. Preheat a large nonstick griddle or skillet over a medium heat. Dollop the batter onto the skillet in 1/4-cup portions. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top - about 1 and 1/2 minutes. Cook the other side until golden brown - about 1 and 1/2 minutes. Serve topped with more blueberries and the maple syrup. Hearty pancakes with whole wheat flour and buckwheat flour loaded with beautiful blueberries. Mr Breakfast would like to thank CornFlake for this recipe. Recipe number 2663. Submitted 11/16/2009.