Buckwheat Pancakes
Servings
2Serving size
2 pancakesThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 large Egg yolk(s) |
| 2 fluid ounces Champagne (beer or gluten-free beer will do) |
| 2 Tbsp 2% milk |
| 1/3 cup Bob's Red Mill Organic Buckwheat Flour |
| 1/3 cup Self-rising Wheat Flour (or Arrowhead Mills Gluten Free All Purpose Baking Mix) |
| 1/8 tsp. Salt |
| 2 large Egg white(s) |
| 3 pat (1 inch sq, 1/3 inch high) Unsalted butter (divided) |
| 2 Tbsp. Maple syrup |
Instructions
Using a whisk slowly blend in the buckwheat flour, flour and salt until smooth.
Whisk the egg whites until stiff peaks form. Fold the egg whites into the buckwheat batter gently.
Heat a griddle until drops of water dance and evaporate quickly. Melt one teaspoon of the butter on the griddle and then add the batter in 1/3 cup scoops to form four pancakes.
Cook on one side until bubbles form and burst. Turn the pancakes and cook for half the time on the second side and serve topped with the additional butter and maple syrup.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
These are great hearty pancakes that are still light and fluffy. The buckwheat has a great nutty flavor that makes for a special breakfast.