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Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.
Ingredients
- 1 cup buckwheat flour
- 1 cup whole wheat pastry flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- ¼ cup butter, melted
- 2 large eggs, separated, divided
Directions
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.
Cook’s Note:
You can use all-purpose flour in place of pastry flour, if you'd like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat3g | 15% |
| Cholesterol43mg | 14% |
| Sodium462mg | 20% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber3g | 12% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C0mg | 2% |
| Calcium98mg | 8% |
| Iron1mg | 6% |
| Potassium176mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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