note: if you don't need / want gluten free, just substitute regular flour
from this recipe originally
http://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/#more-529Buttermilk Buckwheat Blueberry Pancakesgluten free
enough for 4
1 cup gluten free plain flour (White Wings brand)
1 cup Buckwheat flour (Lowan brand)
2 teaspoons gluten free baking powder (i didn't have any GF so skipped this)
1 teaspoon bicarb soda
good sprinkle vegetable salt (we use Herbamare)
2 tablespoons sugar
2 large eggs
600ml buttermilk
3-4 tablespoons unsalted butter, melted in the fry pan you're going to cook the pancakes
1 cup or punnet blueberries, fresh or frozen and thawed (optional)
1. Place all ingredients except the blueberries in the thermomix. Mix on speed 6 for 10 seconds. scrape down sides and mix on speed 6 for another 10-20 seconds. Leave to rest for 20 minutes.
2. Heat your pan on a medium heat and grease as needed (i just use cooking spray to regrease between pancakes). pour in around 1/4 - 1/3 cup of batter. If you are having blueberries drop some on top - i usually like to push them down a bit so they sit 'in' the pancake rather than on top of it.
3. when the pancake has bubbled and looks slightly set it's time to flip it over gently. it will only take minutes to brown on the bottom.
4. serve with a drizzle of maple syrup. these would probably be nice with the thermomix strawberry sauce too
