Almond Buckwheat Pancakes Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Buckwheat flour | 1/2 Cup (16 tbs), unsifted | |
| Ground almonds | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 Large, separated | |
| 2 tablespoons vegetable or peanut oil | ||
| Skim milk | 1 Cup (16 tbs) | |
| Nonstick cooking spray | ||
Directions
1 ln a large bowl, combine the all-purpose flour, buck-wheatflour, 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 mixture and stir just until moistened.
3 In a perfectly 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 nonstick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 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 longeror until the bottom of each pancake is deep brown.
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 mixture and stir just until moistened.
3 In a perfectly 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 nonstick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 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 longeror until the bottom of each pancake is deep brown.
Chef
