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Light and Fluffy Buckwheat Pancakes

Light and Fluffy Buckwheat Pancakes

These are fantastic! Try adding blueberries and toasted pecans.

Ingredients: 1 1/2 teaspoons baking powder,1 cup buckwheat flour,butter or canola oil as needed for greasing pan,4 large eggs, separated,3 Tablespoons granulated white sugar,1 1/4 cups milk,dash of salt

Instructions: Beat together milk and egg yolks.,In a separate bowl, whisk together dry ingredients.,In yet another bowl, beat egg whites with a whisk or electric mixer until stiff but not dry.,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.,Add about 1 teaspoon 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.

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