Description
In the morning, enjoy this delicious buckwheat pancakes recipe from Sherron Watson.
Ingredients
Scale
- 3 cups buckwheat flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons real maple syrup
- 3 1/2 cups of milk
- 3 tablespoons melted butter
- 3 eggs, separated
- 1/2–1 teaspoon cinnamon (optional)
Instructions
- In a large bowl, combine dry ingredients and whisk together well.
- In a medium bowl, add egg whites and whip until soft peaks form.
- Add the wet ingredients (milk, egg yolks, syrup and melted butter) to dry ingredients. Mix well.
- Fold in egg whites and gently combine.
- On a heated grill, add butter to season surface.
- Using a small ladle, add each pancake. Cook until lightly brown and air bubbles appear on top of the pancake. Flip and continue cooking.
- Remove and serve with your favorite topping: syrup, molasses, jelly or jam.
- Store any leftovers in a sealed container or baggie in the refrigerator for 5 days. May be frozen too.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side