Just in time for the weekend, I thought I'd post some weekend-y food. So, naaaturally, pancakes are it. Actually, come to think of it, pancakes are the only weekend breakfast food we eat at home, what with a 5-year-old and a 4-year-old living in the house. I do remember those pre-children days when I would "whip up" a frittata for a late breakfast. Nowadays, there is not such thing as "late breakfast," and more often than not those blueberry pancakes sport Mickey ears...
I'm using buckwheat flour in the batter, as well as cornmeal. While cornmeal is not very common in Russia, buckwheat is one of the favorite grains. Not necessarily in the form of flour though - most often it's cooked at porridge, with milk, sugar and a little butter, or as a side grain to accompany meat or fish. Beef Stroganoff works beautifully ladled over cooked buckwheat.
If you are fresh out of buckwheat flour :), not to worry: whole grain wheat flour can be substituted. The recipe is loosely based on the version dutifully perfected by the wonderful, meticulous people of America's Test Kitchen.
Buckwheat Blueberry Pancakes
Serves 3 or 4, depending on your appetite and whether you have a couple of little people at the table, waiting for their Mickey Mouse pancakes
1/2 cup white flour
1/4 cup buckwheat flour
1/4 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup whole milk (plus 1 or 2 tablespoons if the batter is too thick)
2 tablespoons butter, melted
vegetable oil for greasing the pan
about 1/2 cup blueberries
Mix dry ingredients. In a separate bowl, mix buttermilk, milk, egg and butter. And this mixture to the flour and mix until just combined.
Heat skillet over medium high heat and generously grease it with oil. Pour batter onto skillet (about 1/4 cup per pancake) then place about 7 blueberries on top of each pancake. Flip when the bottom is nicely browned. Serve with... well, you know how to serve a pancake! :)