Double-Buckwheat Blueberry Pancakes

• 3/4 cup / 100 grams buckwheat flour
• 3/4 cup / 100 grams whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Scant 1/4 teaspoon fine sea salt
• 2 large or extra large eggs
• 1 1/2 cups / 355 ml buttermilk
• 1 tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
• 1 teaspoon vanilla extract
• 3 tablespoons grapeseed oil or melted butter
• 3/4 cup /113 grams cooked kasha
• 6 ounces / 1 1/3 cups (1 box) fresh or frozen blueberries
• 1/2 teaspoon all-purpose flour

1. Preheat a griddle.
2. Sift together flours, baking powder, baking soda and salt.
3. In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together.
4. Whisk in vanilla extract and oil or melted butter.
5. Add flour mixture to wet ingredients and quickly whisk together.
6. Do not over-beat.
7. A few lumps are okay.
8. Stir in cooked kasha.
9. In a separate bowl toss blueberries with 1/2 teaspoon flour.
10. If necessary, brush hot griddle with butter.
11. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle.
12. Place 6 or 7 blueberries on each pancake.
13. Cook until bubbles begin to break through, 2 to 3 minutes.
14. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned.
15. Remove from heat and continue until all of the batter is used up.
16. Serve hot, with butter and maple syrup.

flour, whole wheat flour, baking powder, baking soda, salt, eggs, buttermilk, honey, vanilla, grapeseed oil, kasha, blueberries, flour

Taken from cooking.nytimes.com/recipes/1017208 (may not work)