Blueberry-Buckwheat Pancakes

It is the dog days of summer, although I don’t know why any dog with a big fur coat would enjoy temperatures in the 90 degree range.  I am too tired to really cook, so I made breakfast for dinner.  With blueberries, naturally.  I didn’t really even make a real blueberry sauce to go over the pancakes – just tossed some blueberries and real maple syrup in a pot to simmer while I made the pancakes.  It’s a really basic pancake recipe, similar to one that was printed in the Wellness Newsletter, and is about as easy as making them from a box, and a lot healthier.

Buckwheat Blueberry Pancakes

3/4 cup all-purpose flour
3/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
1 Tablespoon canola oil
1 1/2 to 2 cups low-fat buttermilk*
1 1/2 cups blueberries

In a large bowl, whisk together flours, baking powder and soda. Stir in egg whites, canola oil, and buttermilk until the dry ingredients are just incorporated. Stir in blueberries. *Flours absorb liquids differently, so the amount of buttermilk you need depends on your individual flour.  Stir in 1 1/2 cups of buttermilk and see if the batter is thin enough (flows easily off a spoon). Add more if it needs to be thinner.  I also found that the batter thickened up as I cooked each batch, so I had to add a little more buttermilk half way through.  Coat a non-stick griddle pan with cooking spray and heat over medium heat until a drop of water sprinkled on the griddle sizzles away instantly. Pour 1/4 cup of batter on the griddle for each pancake and lower the heat a bit. You know when to turn the pancakes over when little air bubbles appear on the top surface.  Cook for 2-3 minutes on the other side.  This made 16 pancakes, with a 4 pancake serving having about 5.25 grams of fat.

Buckwheat pancakes don’t photograph well, no matter what color plate you put them on.  The buckwheat makes them kind of grey – in this case grey with purple berry splotches.  But they taste good.

The item next to the pancakes (soaking in blueberry syrup) is Garrett County Farms Uncured Turkey Bacon.  It is the best turkey bacon I have eaten, all natural turkey raised without antibiotics, all natural Ingredients – no nitrites, nitrates or preservatives.   I got it at Costco.  It gets reasonably crisp and has only one gram of fat/slice.

For your information, the phrase Dog Days or “the dog days of summer”, refers to the hottest, most sultry days of summer. The term “Dog Days” was used by the Greeks as well as the ancient Romans after Sirius (the “Dog Star”), the brightest star in the heavens besides the Sun.  It was popularly believed to be an evil time “when the seas boiled, wine turned sour, dogs grew mad, and all creatures became languid…”

Karen’s big dog not enjoying the dog days, although he did enjoy his pancake.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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