Almond buckwheat pancakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour; sifted |
| ½ | cup | Buckwheat Flour; unsifted |
| 1 | ounce | Almonds; 1/4 cup ground |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| 2 | larges | Eggs; separated |
| 2 | tablespoons | Canola Oil |
| 1 | cup | Skim Milk |
| Vegetable 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 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