Recipes

Preheat an oven to 200°F.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.

Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.

Heat a griddle over medium-high heat.

Lightly grease the griddle with oil or spray with nonstick cooking spray.

Using a batter dispenser, dispense the batter onto the griddle.

Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes.

Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.

Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 Tbs. sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar.

Bring to a simmer.

In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice.

Add to the berries and stir until the sauce is thickened, about 5 minutes.

Serve the warm blueberry sauce over the pancakes.