Blueberry Buckwheat Pancakes

• 2/3 cup blueberries (or thawed frozen unsweetened berries)
• 1/3 cup buckwheat flour
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 large eggs, separated
• 1 cup buttermilk
• Butter or margarine
• Blueberry or maple syrup

1. Rinse and drain fresh blueberries.
2. In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda. Add egg yolks and buttermilk; stir just until batter is evenly moistened. Add blueberries.
3. In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter.
4. Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.
5. Serve hot with butter and syrup.

blueberries, buckwheat flour, cornmeal, flour, sugar, baking powder, baking soda, eggs, buttermilk, butter, maple syrup

Taken from www.myrecipes.com/recipe/blueberry-buckwheat-pancakes (may not work)