Ingredients
- 120 g whole-wheat flour
- 100 g buckwheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 360 ml buttermilk
- 60 ml Québec maple syrup
- 30 ml canola oil
- 120 g fresh blueberries
Method
- Whisk the flours, leaveners, and salt.
- Whisk eggs, buttermilk, maple syrup, and oil; stir into the dry ingredients just until combined.
- Fold in the blueberries and rest the batter for 5 minutes.
- Cook 60 ml portions on a lightly oiled skillet over medium heat until bubbles form; turn and finish cooking.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Use 60 ml maple syrup for 50 g sugar; reduce buttermilk by 30 ml to balance the added liquid. No oven adjustment is needed.
Why Quebec maple syrup: Whole grains and blueberries add fiber and flavor while maple gives a rounded caramel note. The recipe uses a local Québec sweetener with less refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →