Buckwheat Pancakes
Instructions:
- 6 oz Buckwheat flour
- 8 oz Pastry flour or all-purpose flour
- 4 tsp Baking powder
- 1 tsp Salt
- 4 Egg yolks, beaten
- 2 pt Milk
- 4 oz Melted butter
- 5 fl oz Honey
- 4 Egg whites
- Sift together the flours, baking powder, and salt.
- Mix together the egg yolks, milk, melted butter, and honey.
- Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix.
- Whip the egg whites until they form soft peaks.
- Fold the egg whites into the batter.
- 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.
- 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.
- Remove from the griddle and serve.