Almond buckwheat pancakes

Yield: 12 Servings

Measure 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

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

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