These pancakes gain a darker speckled appearance with a more pronounced flavor than most because of their even ratio of buckwheat to whole-wheat pastry flour. With a good cup of buttermilk, these pancakes were light and had a slight tang to them, but I found the batter to be a little runny. I let the batter sit for about 10 minutes to see if the flour would soak up a little more of the liquid - it didn't seem to change much and the first few pancakes were fairly thin. Don't get me wrong, thin pancakes are just as tasty, but I like seeing some heft to them. By the time I got to the last couple of scoops of batter though, it was a little better and they came out a bit thicker.
I used tiny frozen wild blueberries and since the batter looked thin, I decided to just sprinkle them on the pancake once they began to cook. I've learned that they tend to bunch up in the center if the batter is on the thin side. The pancakes are just slightly sweet with only a tablespoon of honey in the batter, which would make them a perfect vehicle for a dusting of snowy confectioners' sugar and a rush of warm pure maple syrup (even better if you spike the syrup with a few blueberries before you warm it!).
Blueberry Buckwheat Pancakes