The only thing I can think of is that I replaced half the flour with flaxmeal. Thoughts?
Sent by Jaime
Editor: Jaime, it's hard to say, but I do wonder if the frozen blueberries were the culprit. If they went into the batter un-thawed, I imagine they could keep the batter's temperature from coming up fast enough to cook properly.
Readers, any thoughts on this breakfast mystery?
Related: Blueberry Buckwheat Pancakes from Megan of Not Martha (pictured above)
(Image: Leela Cyd Ross)