Prep 15 mins
Cook 15 mins
I love the flavor of buckwheat, but thought that sometimes it can be a bit strong. So I came up with this recipe when fiddling around one morning making pancakes. My family loves these pancakes! My brother-in-law says they don't need butter or pancake syrup they're so good. Please make sure to beat the egg whites up, it makes a real difference in the texture of the pancakes. Also, please make sure to use cake flour in this recipe. These end up being very soft in texture, light and fluffy. Try them, you'll like them, you'll see!
- 3⁄4 cup cake flour
- 1⁄2 cup buckwheat flour
- 1⁄2 cup cream of wheat (Instant)
- 1⁄4 cup whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 egg yolks
- 2 egg whites (beaten till stiff peaks form)
- 2 cups buttermilk
- 4 tablespoons vegetable oil
- In a large mixing bowl stir together all the dry ingredients. Make a well in the center. Set aside.
- In another bowl combine yolks, buttermilk and oil. Add this mixture all at once to the dry ingredients. Stir just till moistened. (Expect Batter to be Lumpy).
- Beat Egg whites to stiff peaks form. Fold into batter mixture. Do not stir or whip or you will end up with tough pancakes.
- Heat your griddle over medium high heat. Spray with baker's joy or use vegetable oil. Reduce heat to about Medium (everyone's stove's are different so setting may need adjusted!).
- Scoop about 1/4 cup for each pancake for small to medium sized pancakes. Cook till edge of pancake starts to bubble and appears slightly dry looking. Then flip over and cook on remaining side till golden.
- Serve with Butter and Syrup. Enjoy!