A Scrumptious Breakfast: Raspberry Buckwheat Pancakes

I loved/love making pancakes with my dad.  He never really used an exact recipe, but they always taste awesome.  We discovered the culinary wonder of raspberry pancakes rather accidentally.  He grows them in his garden, so there was a bowl of them on the counter.

"Let's just throw those in."

I can still remember the aroma therapy of them, the delicious pop of tart and sweet flavor in the middle of the bite.  So, I want you to share in my delight.  I recorded the ingredients this time.

Buckwheat is super healthy, by the way.

Nutrition Info (approx.): 


1/4 cup of buckwheat flour has 24% of your daily value of fiber.
1/4 of buckwheat flour has 5 grams of protein.
1/4 cup of buckwheat flour has 6% of your daily value of Iron.

You'll Need:
- 1 cup buckwheat flour
- 1/2 cup regular, all-purpose flour
- 1/2 cup cornmeal
- 1 heaping cup raspberries (frozen or otherwise)
- 2 eggs
- 3 Tablespoons melted margarine or butter
- 1 tablespoon super fine sugar (you can use regular)
- 1 pinch of salt
- 1.5 teaspoons baking powder
- 1 and 1/4 cups milk (any fat percentage)
- large bowl
- whisk & spoon
- 1 large skillet
- extra margarine for the skillet
- 1/2 paper towel
- 1 turner/spatula

First.


In the large bowl, combine all the dry ingredients and mix with a whisk.

Second.


Add the milk and eggs, beaten, and the melted margarine.  Whisk together until smooth.

Third.


Add the raspberries, you can break them up before you put them in or mash them with the spoon after they've been mixed in.

Fourth.


As the batter rests, heat up the pan over medium heat with about a 1/2 tablespoon of margarine.  Fold the 1/2 paper towel and using the spatula, soak up excess margarine.  Keep the paper towel to apply in between additions of batter. Once the pan is hot enough that a drop of water sizzles, add batter with a big spoon.

Fifth.


When the bubbles stop popping, flip the pancakes.

Sixth.


Take them out of the pan when both sides are slightly brown and eat immediately or cool on a wire rack.

Seventh.


Keep cooking until the batter is gone.  In between each batch, use the paper towel and spatula to moisten pan with margarine.  Or, just put in more margarine.  If you have leftover pancakes, let them cool, then stack them in a bag and seal to freeze for several weeks.  They are easily reheated in a toaster oven, on about 300 (F) for 10 minutes.

Fact of the Matter:  I'm going to spend Labor Day reading and watching old episodes of Iron Chef.