Recipe of the Month

Lemon Blueberry Pancakes

Serves 4

1/2 cup buckwheat flour
1/2 cup all–purpose flour
1 tsp baking powder
1 tablespoons sugar
1 tsp salt
1/4 cup unsalted butter, melted
1 cup buttermilk
2 eggs
zest from one lemon
1 teaspoon vanilla extract
2–3 cups blueberries (if using frozen, just make sure to thaw before using)

In a large bowl, whisk together the buttermilk, eggs, butter and vanilla. Set aside. In a smaller bowl, stir together all the dry ingredients. Pour the dry into the wet, mixing until just combined. Let sit for about five minutes. Meanwhile, put a large pan on the cooker on medium heat. When hot and sizzling, grease the pan, and put about 1/4 cup of batter for each pancake. Carefully place blueberries into pancakes at this point, pressing them into the batter. Cook until bubbles are formed, flip and cook about 1 minute more. Keep warm in a 200°F oven until ready to serve.

Serve with plenty of maple syrup, extra blueberries and a cup of strong coffee.

* Note: To make these pancakes gluten-free, substitute with Gluten-Free Flour or if you really love buckwheat flavor, just increase the buckwheat flour to 1 cup and omit the all-purpose flour altogether.