Sunday Morning Buckwheat Pancakes

  • 1/2 Cup Oat Flour (whole wheat or AP works too)
  • 1/2 Cup Buckwheat Flour
  • 1/2 Tspn Baking Soda
  • 1 Tspn Baking Powder
  • 1/2 Tspn Salt
  • 1 TBspn Honey
  • 1 Cup Buttermilk (or plain yogurt)
  • 1/4 Cup Water
  • 1 Egg, seperated
  • Bananas, Blueberries, nuts, as desired

In large bowl, combine all the dry ingredients and mix. Seperate the egg whites into a second bowl and put the yolk in with the flour (no need to mix yet). Beat the egg whites to hold a peak. Combine the rest of the wet ingredients (minus the egg whites) with the flour and mix just enough to incorporate. Finally, fold in the egg whites just enough to incorporate.

Let the batter rest a couple of minutes before cooking.  I usually put the griddle on the stove and then make coffee while it warms.

If adding fruit, place it into each pancake shortly after pouring onto the griddle.
Recipe adapted from “The Pancake Handbook, Specialties from Bette’s Oceanview Diner

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