Blue Buck Pancakes

Name: Blue Buck Pancakes
Ingredients: 1/4 cup Blue Cornmeal; 3/4 cup Blue corn flour; 1 cup Buckwheat Flour; 1 1/4 tsp Sea salt; 1 1/2 Tbsp Non-alum baking powder; 2 cups Milk or soymilk; 1/4 cup * see note Unrefined oil; 1 cup (or to taste) Blueberries

December 21, 2001 Helen B. - Baking Tester

About

These cakes are very good– quite filling and a great brunch food. Yellow cornmeal and corn flour can be used if the blue variety is not available in your area.

Helen B. – Tester

Ingredients

Blue Cornmeal		1/4 cup
Blue corn flour		3/4 cup
Buckwheat Flour		1 cup
Sea salt		1 1/4 tsp
Non-alum baking powder		1 1/2 Tbsp
Milk or soymilk		2 cups
Unrefined oil		1/4 cup * see note
Blueberries		1 cup (or to taste)

Directions

Mix dry ingredients and liquids separately.
Stir mixtures together just until lumps disappear.
Pour batter onto hot, oiled griddle, turning once.
Serve hot with your favorite sweetener.

Editor’s Notes

Helen’s suggested changes have been reflected in the ingredients above. The original recipe called for 1 cup each of cornmeal and corn flour; 3/4 tsp salt and 1/2 cup blueberries.
The original recipe also called for 1.5 teaspoons of vegetable oil. The ’80s and ’90s were known for being overly fat phobic and this seems way too little fat for the amount of dry ingredients. I have updated the recipe to include 1/4 cup unrefined oil. * Please note I haven’t tried this change yet, so use you own intuition. I would personally use coconut oil in this recipe for its flavour and ability to withstand high heat. You could also use butter or ghee.

Source

This recipe was found on Usenet a long time ago. The original source is unknown. The above feature photo uses work by George Hodan and Netherzone. Their original photos are below.