Servings: 8
Buckwheat flour
1 cup
Whole wheat flour
1 cup, sifted
Double-acting baking powder
2 tsps
Baking soda
1 tsp
1 tsp
2 cups
2 tsps
Medium eggs
Egg whites
¼ cup, melted + more for serving
Maple syrup
for serving
Buckwheat Pancakes
1 h 0 m
1 h 0 m
Ready in:
2 h 0 m
  1. In a large bowl, mix both flours, baking powder and soda plus salt together.
  2. In another bowl, beat eggs with melted butter, molasses and buttermilk.
  3. Pour the liquids into the flour mixture, mix well.
  4. 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.
  5. Pre-heat a frying pan over medium-high heat, add oil.
  6. Cook the wheat cakes on one side until bubbly, then flip and cook until the down side is slightly browned.
  7. Repeat until you are out of batter.
  8. Serve hot, with butter and maple syrup.