Buckwheat pancakes with blueberries

MAKES 8 SERVINGS

1 1/2 cups buckwheat flour

1/2 cup all-purpose flour

1 tablespoon baking soda

1 tablespoon salt

3 cups buttermilk

1 tablespoon molasses

1 tablespoon oil

1 pint fresh blueberries

2 pints fresh blueberries

Juice of 1/4 of a lemon

Zest of 1/2 of a lemon

2 tablespoons sugar

1 lemon

2 cups maple syrup

For pancakes: Sift together flours, baking soda and salt. Combine buttermilk, molasses and oil; blend. Mix wet ingredients into dry ingredients (don't worry about lumps).

For each pancake, pour ?206-140? cup batter onto lightly oiled griddle or frying pan over medium heat, and then drop about 10 blueberries into each pancake. Cook until bubbles form on top of the pancake and the bottom is golden brown, and then carefully flip over.

For blueberry topping: Muddle blueberries with lemon juice, zest and sugar. Spoon a good amount of blueberry topping on top of each pancake stack. Serve with lemon maple syrup.

For lemon maple syrup: Cut the stem end off of the lemon, and quarter lemon 7/8 of the way through; place in a small pot with maple syrup. Cook over medium heat until temperature reaches 180 to 190 degrees; remove from heat and let cool.

Once cool, refrigerate. Once desired lemon flavor has been reached (8 to 48 hours), lemons can be strained out and discarded.

Mark Payne, Ritz-Carlton Chicago

Nutrition facts per serving: 448 calories, 4 g fat, 1 g saturated fat, 4 mg cholesterol, 101 g carbohydrates, 8 g protein, 1,552 mg sodium, 5 g fiber