INGREDIENTS
Servings: 8
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
Medium eggs
2
Egg whites
2
Butter
¼ cup, melted + more for serving
Maple syrup
for serving
Buckwheat Pancakes
Prep:
1 h
0 m
Cook:
1 h
0 m
Ready in:
2 h
0
m
DIRECTIONS
- 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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