Heat a griddle or heavy skillet, making sure it is very hot (water should sizzle when dropped on it).
In a medium-sized bowl, mix together the all-purpose and buckwheat flour. Stir the baking powder, baking soda, and salt into the flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the vegetable oil and buttermilk.
Add the egg and milk mixture to the dry ingredients. Do not over mix. (Don't worry about lumps.) The batter should be runny. Gently stir in the blueberries.
Grease the griddle or skillet with oil as needed. Pour the batter into the pan in 2-tablespoon portions. Sprinkle about ¼ teaspoon of sesame seeds on top of each pancake, if using. Cook until the pancakes are browned on the bottom and bubbling on top. Flip over and cook the other side until browned. Remove the pancakes from the skillet or griddle. Repeat with the remaining pancake batter. Serve warm with maple syrup.
How to Freeze Pancakes
For best results, cool the cooked pancakes before freezing. Don't stack them during cooling, as the heat won't escape from the pancakes in the middle of the stack. Once the pancakes have cooled, stack them by placing a layer of wax paper between each pancake. Place the stacked pancakes in the freezer. Once they are frozen, remove the pile of pancakes, place them in a resealable plastic bag, and return to the freezer. Frozen pancakes will keep for 1 to 2 months.
Yields 12 pancakes
A smaller size helps keep these blueberry-filled pancakes from breaking apart during cooking.