(cooking time: 1 hour; 8 servings)

  • Buckwheat flour - 1 cup
  • Whole wheat flour – 1 cup, sifted
  • Double-acting baking powder – 2 tsps
  • Baking soda – 1 tsp
  • Salt – 1 tsp
  • Buttermilk – 2 cups
  • Molasses – 2 tsps
  • 2 medium eggs + 2 egg whites
  • Butter – ¼ cup, melted + more for serving
  • Maple syrup – for serving


  • In a large bowl, mix both flours, baking powder and soda plus salt together.
  • In another bowl, beat eggs with melted butter, molasses and buttermilk.
  • Pour the liquids into the flour mixture, mix well.
  • In a large bowl, beat 2 egg whites until stiffened up, but not dry. Fold them very gently into the batter until just blended. Be careful not to overmix.
  • Pre-heat a frying pan over medium-high heat, add oil.
  • Cook the wheat cakes on one side until bubbly, then flip and cook until the down side is slightly browned.
  • Repeat until you are out of batter.
  • Serve hot, with butter and maple syrup.
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