Buckwheat Pancakes with Blueberries and Agave Syrup

Ingredients

• Buckwheat flour 3/4 cup
• Eggs 2 large
• Blueberries 1/2 cup
• Agave syrup 1 tbsp
• Milk 1/2 cup

Method

1. Prepare Ingredients. Measure all ingredients carefully. Bring eggs and milk to room temperature to help the batter mix smoothly and cook evenly.
   Tip: Room temperature eggs and milk blend better, resulting in fluffier pancakes.
2. Mix Dry Ingredients. In a medium bowl, sift the buckwheat flour to remove lumps and ensure a light texture.
   Tip: Sifting flour helps prevent dense pancakes.
3. Combine Wet Ingredients. In a separate bowl, beat the eggs lightly, then whisk in the milk until fully combined.
   Tip: Whisking eggs and milk first makes it easier to mix with flour.
4. Make the Batter. Gradually pour the wet mixture into the dry flour while stirring gently with a whisk or spoon. Mix until just combined; some small lumps are okay. Avoid overmixing to keep pancakes tender.
   Tip: Overmixing develops gluten and makes pancakes tough.
5. Add Blueberries. Fold the blueberries gently into the batter, distributing them evenly without breaking the berries.
   Tip: Folding preserves the shape and juiciness of the blueberries.
6. Heat the Pan. Place a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter to prevent sticking.
   Tip: Test the pan by sprinkling a few drops of water; if they sizzle and evaporate, the pan is ready.
7. Cook Pancakes. Pour about 1/4 cup of batter per pancake onto the hot pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, another 2 minutes.
   Tip: Avoid pressing down on pancakes with the spatula to keep them fluffy.
8. Serve. Stack the pancakes on plates, drizzle with agave syrup, and serve immediately while warm.
   Tip: Add extra fresh blueberries or a dollop of yogurt for extra flavor.

Pro tips

• Use a non-stick pan for easy flipping and minimal oil use.
• Let the batter rest for 5 minutes before cooking to hydrate the flour and improve texture.