Almond Buckwheat Pancakes
- Ready In:
- 6mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 177.44 ml flour, sifted
- 118.29 ml buckwheat flour, unsifted
- 59.14 ml ground almonds, about 1 oz
- 29.58 ml sugar
- 7.39 ml baking powder
- 1.23 ml salt
- 2 large eggs, separated
- 29.58 ml canola oil
- 236.59 ml skim milk
- vegetable oil cooking spray
directions
- In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
- In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.
- In a clean medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
- Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 2 1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until brown.
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RECIPE SUBMITTED BY
I love spending time in the kitchen, gardening, teapots, pansies and small mischievious boys! I am a crops diagnostician in the real world.