Best Janettes Buckwheat Blueberry Beer Pancakes With Blueberry Syrup Recipes

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BLUEBERRY BUCKWHEAT PANCAKES



Blueberry Buckwheat Pancakes image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

Steps:

  • In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
  • Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Nutrition Facts : Calories 435 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 110 milligrams, Sodium 640 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 13 grams

BEER PANCAKES



Beer Pancakes image

Great for when you run out of milk but still want pancakes! Also can be made kid-friendly with root beer. Very fluffy and moist!

Provided by chubbylittletoro

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 7

1 cup sifted all-purpose flour
¼ cup white sugar
¾ teaspoon baking powder
½ teaspoon salt
1 egg, beaten
1 cup beer
2 tablespoons butter, melted

Steps:

  • In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
  • Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Nutrition Facts : Calories 516.6 calories, Carbohydrate 77.7 g, Cholesterol 123.5 mg, Fat 14.6 g, Fiber 1.7 g, Protein 10.3 g, SaturatedFat 8.2 g, Sodium 839.3 mg, Sugar 25.3 g

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