Hearty Buckwheat Pancakes

Whipped egg whites help these scrumptious buckwheat pancakes puff up as they cook, while buttermilk adds a nice tang and keeps them moist.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 142 Calories

Ingredients

• 1 teaspoon baking soda
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup whole wheat pastry flour
• 2 cups buttermilk
• 1 cup buckwheat flour
• 2 large eggs, separated, divided
• 0.25 cup butter, melted

Recipe Instructions

Step 1

Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.

Step 2

Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.

Step 3

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.

Step 4

Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.