• 2 eggs
• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup whole-ground buckwheat flour, sifted
• 1/2 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 1/4 cups buttermilk
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 1/2 tsp. vanilla extract
• 1 to 2 Tbs. vegetable oil
• 2 cups fresh blueberries
• Zest of 1/2 lemon
• 1 Tbs. cornstarch
• 2 tsp. fresh lemon juice

1. Preheat an oven to 200°F.
2. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
3. 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.
4. Heat a griddle over medium-high heat.
5. Lightly grease the griddle with oil or spray with nonstick cooking spray.
6. Using a batter dispenser, dispense the batter onto the griddle.
7. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes.
8. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.
9. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
10. 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.
11. Bring to a simmer.
12. In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice.
13. Add to the berries and stir until the sauce is thickened, about 5 minutes.
14. Serve the warm blueberry sauce over the pancakes.

This pancake batter combines all-purpose flour with buckwheat flour, a dark flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made from fresh blueberries adds the perfect finishing touch.