Light and Fluffy Buckwheat Pancakes

This recipe has been featured in a post on The Recipe Girl blog: Buckwheat Banana Pancakes

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Light and Fluffy Buckwheat Pancakes

Yield: 4 servings

Prep Time: 15 min

Cook Time: 15 min

These are fantastic! Try adding blueberries and toasted pecans.

Ingredients:

1 1/4 cups milk
4 large eggs, separated
1 cup buckwheat flour
dash of salt
3 Tablespoons granulated white sugar
1 1/2 teaspoons baking powder
butter or canola oil as needed for greasing pan

Directions:

1. Beat together milk and egg yolks.

2. In a separate bowl, whisk together dry ingredients.

3. In yet another bowl, beat egg whites with a whisk or electric mixer until stiff but not dry.

4. Combine dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.

5. Add about 1 teaspoon butter or oil to a preheated griddle or skillet. Add batter by heaping Tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until second side is brown. Serve, or hold in a 200° oven for up to 15 minutes.

Tips:

*Add sliced bananas or berries to pancakes while they're cooking in the pan.

Source: RecipeGirl.com (Adapted from How to Cook Everything)

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One Response to “Light and Fluffy Buckwheat Pancakes”

  1. 1

    Viva La Gourmand — February 16, 2013 @ 11:11 AM

    This is a great recipe – I love buckwheat pancakes, but have made hockey pucks before and loved the egg white component and baking powder which created a beautiful light pancake! I sliced up some leftover pork loan with apricot sauce, put that on top and topped it all off with some warm maple syrup. Great pancake recipe! Thanks!