Ingredients
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 cup low-fat buttermilk
1 tablespoon butter, melted
2 eggs, reserved
Preparation
Combine dry ingredients in large bowl. Whisk remaining ingredients together; stir into dry mixture just until moistened, reserving the eggs. Place batter into a tightly lidded jar for at least 24 hours and up to 48 hours. When you’re ready to make these pancakes, mix the beaten egg yolks into the batter, and whip the egg white until they are light peaks, and fold into the batter. Pour batter by small ladles onto a hot nonstick griddle coated with nonstick cooking spray. Flip when bubbles form on top of the pancakes and then cook until second side is golden brown.
Buckwheat is a stiffer harder pancake if you were to just mix it up and cook them. They are flatter pancakes, because they have no white flour or gluten in them. The eggs enrich them with protein and the folded egg whites give them a nicer lighter texture.
Garnish using vanilla yogurt and blueberries, or you can serve them with butter and maple syrup. These pancakes are excellent with thick sliced bacon or a good slice of smoked ham.
