Almond Buckwheat Pancakes |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Found this on the 'net a number of years ago but haven't tried it yet. Number of servings is my guess. Ingredients:
3/4 cup flour, sifted |
1/2 cup buckwheat flour, unsifted |
1/4 cup ground almonds, about 1 oz |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
2 large eggs, separated |
2 tablespoons canola oil |
1 cup skim milk |
vegetable oil cooking spray |
Directions:
1. In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
2. In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.
3. In a clean medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
4. Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 2 1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until brown.
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