Blueberry Buckwheat Pancakes

• 1 cup Buttermilk
• 1 whole Egg
• 1/4 cups All-purpose Flour
• 1/3 cups Buckwheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1 teaspoon Sugar
• 1 pinch Cinnamon
• 1 pinch Nutmeg
• 1 pinch Salt
• 1 cup Blueberries

1. Whisk together all ingredients except blueberries until smooth with no lumps. Mix blueberries into the batter, or serve them on top after cooking as I did.
2. Heat a frying pan or griddle on medium low and test the temperature by spooning a small amount of batter onto the surface. If it sizzles or browns immediately, it is too hot. If it does nothing (i.e. no reaction to the pan), it is too low.
3. Spray the pan with Pam (or place a small amount of butter) and ladle pancake batter, to desired size. Flip when top has begun to bubble and is cooked around the edges.
4. Serve with syrup and enjoy!

buttermilk, egg, ubc, cups buckwheat flour, baking soda, vanilla, sugar, cinnamon, nutmeg, salt, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/blueberry-buckwheat-pancakes/ (may not work)