GREENSBORO, N.C. — Food has a way of bringing people together. In the 1960s and ’70s, neighborhood playdates were a chance for one food writer to try new flavors and discover that food with friends tastes a little sweeter.
In the April Issue of Our State Magazine, Chef Lynn Wells shares four delicious recipes reimagined from her childhood: Buckwheat Blueberry Pancakes, Chicken Salad Party Sandwiches, Adeline’s Sweet Tea, and Sunday Slow-Cooker Pot Roast.
You can find the recipe for Buckwheat Blueberry Pancakes here.
Buckwheat Blueberry Pancakes
Yield: 6 to 8 servings.
- 1⅓ cups buckwheat flour
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- ⅔ cup whole buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter
- 2 to 4 tablespoons vegetable oil
- Maple syrup, for serving
- Butter pats, for serving
In a large bowl, whisk together buckwheat flour and baking powder.
In a separate bowl, whisk together eggs, buttermilk, vanilla, and sour cream.
Gradually fold the flour mixture into wet ingredients until well incorporated. The batter should be thick but pourable; if the batter is too thick, add 1 to 2 tablespoons of buttermilk. Gently fold in blueberries until well incorporated.
Heat butter and oil in a nonstick frying pan or griddle over medium heat. Once the pan is hot, add about ½ cup of batter for each pancake.
Cook pancakes for 2 minutes or until bubbles appear on the surface of the batter, then flip and cook for 2 minutes more.
Repeat with the remaining batter until all pancakes are cooked. Serve with butter and maple syrup.