Buckwheat Blueberry Pancakes

Ingredients:

• ¾ cup BOB'S RED MILL
  organic buckwheat flour
• ¾ cup all purpose flour
• 1 ½ teapoon baking powder
• ½ teaspoon baking soda
• scant amount of salt
• 2 eggs, lightly beaten
• about 1 cup milk or milk mixed with water
• 2 tablespoons sunflower or peanut oil
• WYMAN'S OF MAINE
  fresh frozen wild blueberries
• EASTY LONG Vermont Maple Syrup

Directions:

In bowl, sift together buckwheat flour, all purpose flour, baking powder, baking soda and salt. In another bowl, combine eggs, milk and/or water, and oil. Make a well in the dry mixture, and add wet mixture. Gently stir, adding more milk and/or water until pancake batter consistency. Add blueberries as desired. Fry in oiled skillet until browned on each side. Serve with Vermont maple syrup, plain yogurt, and butter.

Makes about 8 pancakes.