Cuisinart CBT-2000P1 Recipe - Page 9

BluebBeurrckwPhaenacak The natural nuttiness of the buckwheat our adds great avor to these blueberry pancakes. There is very little fat and just a bit of added sugar (maple syrup!) so you can eat these for breakfast without the guilt. Makes 16 pancakes 1 cup unbleached, all-purpose flour ½ cup buckwheat or whole wheat flour* 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon kosher salt 1½ cups buttermilk 2 large eggs 2 tablespoons pure maple syrup ½ teaspoon pure vanilla extract 1 cup fresh or frozen (thawed) blueberries (if using frozen blueberries, toss with 2 tablespoons of the flour being used in the recipe) unsalted butter, for greasing the pan 1. Put the flours, baking powder, baking soda, cinnamon and salt into a small bowl. Whisk to combine; reserve. 2. Put the buttermilk, eggs, maple syrup and vanilla into the blender jar. Select Speed 2 and press Start. Blend until combined, 20 seconds. 3. Pour the liquid mixture over the dry ingredients and gently fold with a spatula to just combine. Add the blueberries and gently fold once or twice. 4. Preheat a griddle over medium heat. Once preheated, melt a small amount of butter to just coat the pan. Drop batter using ¼-cup measure. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, another 1 to 2 minutes. Repeat with remaining batter. 5. Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F). *Buckwheat flour adds a nice flavor to the pancakes, but if you prefer whole wheat, it can be used in its place. Both flours can be easily made in the Cuisinart® blender. See page 22 for guidelines on how to make your own. Nutritional information per serving (per pancake): Calories 67 (14% from fat) / Carb. 12g / Pro. 3g / Fat 1g / Sat. Fat 0g / Chol. 25mg / Sod. 142mg Calc. 44mg / Fiber 0g 9