Buckwheat Pancakes

Yield: 2 qt (2 L) batter, enough for about 30 large or 50 medium pancakes

U.S. Metric Ingredients

■ Procedure

6 oz 180 g Buckwheat flour 8 oz 240 g Pastry flour or all-purpose flour 4 tsp 20 mL Baking powder 1 tsp 5 mL Salt

1. Sift together the flours, baking powder, and salt.

4 4 Egg yolks, beaten 2 pt 1 L Milk

4 oz 120 g Melted butter

5 fl oz 150 mL Honey

2. Mix together the egg yolks, milk, melted butter, and honey.

3. Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix.

4 4 Egg whites

Per one 2-ounce pancake:

Calories, 120; Protein, 3 g; Fat, 4.5 g (35% cal.); Cholesterol, 35 mg;

4. Whip the egg whites until they form soft peaks.

5. Fold the egg whites into the batter.

6. Depending on the size pancake desired, measure 1-2 oz (30-60 g) portions of the batter onto a greased, preheated griddle (375°F/190°C), allowing space for spreading.

7. Griddle the pancakes until the tops are full of bubbles and begin to look dry and the bottoms are golden brown. Turn and brown the other side.

8. Remove from the griddle and serve.

Carbohydrates, 16 g; Fiber, 1 g; Sodium, 140 mg.

Carbohydrates, 16 g; Fiber, 1 g; Sodium, 140 mg.

Continue reading here: French Toast

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