Yield: 12 Servings
|¾ cup||Flour; sifted|
|½ cup||Buckwheat Flour; unsifted|
|1 ounce||Almonds; 1/4 cup ground|
|1½ teaspoon||Baking Powder|
|2 larges||Eggs; separated|
|2 tablespoons||Canola Oil|
|1 cup||Skim Milk|
|Vegetable Cooking Spray|
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 perfectly clan 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 ¼ cup batter for each. Cook for 21/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until deep brown. Posted to MC-Recipe Digest V1 #831 by slhire@... (Sandra L Hire) on Oct 8, 1997