|
|
BRUNCH
& BREAKFAST MAIN DISHES:
Light and Fluffy Buckwheat Pancakes
|
Light and
Fluffy Buckwheat Pancakes |
|
|
|
Clouds of egg
made into cakes...
|
|
1¼
cups |
|
milk |
|
|
4
large |
|
eggs, separated |
|
|
1
cup |
|
buckwheat flour |
|
|
dash
of |
|
salt |
|
|
3
Tbs |
|
granulated sugar |
|
|
1½
tsp |
|
baking powder |
|
|
|
|
butter or canola oil as needed for
greasing pan |
|
|
|
|
|
|
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
tsp. 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. |
|
|
|
|
Servings: 4 |
|
|
|
Cooking Tips |
|
*Add sliced bananas
or berries to pancakes while they're cooking in the pan. |
|
|
|
Recipe Source |
|
Modified from How to Cook
Everything |
|
|
|
CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper- would
make it again. "A nice, light pancake recipe. It's
very light and airy. I added banana and topped it with butter and
syrup."
-San Diego, CA
****Restaurant
Quality- would
make it again. "These
are fantastic! I added blueberries and toasted pecans."
|
|
