Light and Fluffy Buckwheat Pancakes
Start your day right with these Light and Fluffy Buckwheat Pancakes! Nutty, nutritious, and delightful!
Servings: 4 servings
Ingredients
- 1 cup milk any type preferred
- 4 large eggs separated
- 1 cup buckwheat flour gluten-free
- 1 dash salt
- 3 tablespoons granulated white sugar
- 1 teaspoon baking powder
Instructions
- Begin by gathering all your ingredients. Separate the egg whites from the yolks, placing them in different bowls. This will be essential for creating the fluffy texture.
- In a mixing bowl, whisk together the milk, egg yolks, granulated sugar, and a dash of salt until well combined.
- In another bowl, sift together the buckwheat flour and baking powder. This helps to aerate the flour and ensure even distribution of the baking powder.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Using a clean whisk, beat the egg whites until they reach soft peaks. This is the key to the pancakes' fluffiness!
- Gently fold the whipped egg whites into the batter. Use a spatula to carefully incorporate the egg whites without deflating them.
- Heat your non-stick skillet or griddle over medium heat. You can lightly grease the surface with cooking spray or a small amount of oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.
- Stack your pancakes high and serve with your favorite toppings, such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Non-stick skillet or griddle
- Measuring cups and spoons
Notes
- For a dairy-free option, substitute milk with almond or oat milk.
- Use flax eggs for a vegan alternative.
- Store leftover pancakes in an airtight container for up to 3 days.