Categories: Breakfast
Ingredients
- Butter as needed
- 1 cup whole-wheat flour
- 2/3 cup buckwheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground coriander or cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 cups milk
Directions
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Melt 3 tablespoons butter. In a large bowl combine flours, sugar, baking powder, spices and salt.
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Beat egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat.
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In separate bowl beat milk, yolks and melted butter until foamy, a couple of minutes.
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Add milk mixture to flour mixture and give a couple of good stirs, but do not overmix.
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Fold in egg whites and stir until batter is just evenly colored and relatively smooth; it’s O.K. if there are some lumps.
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Heat a large skillet (preferably cast iron) or griddle over medium heat until a few drops of water dance on its surface. Add butter as needed (or use a thin film of neutral oil, like grapeseed or corn).
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When skillet is hot, spoon batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes.
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Cook until well colored on other side, another minute or two more.
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Serve or keep in warm oven for a few minutes.
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Stir-ins: 1/2 cup cornmeal, rolled oats or oat or wheat bran in place of 1/2 cup of either flour; or add 2 tablespoons ground flaxseed; or add up to 1/2 cup cooked grain like quinoa, brown rice or millet. (The flour in this recipe can be all whole-wheat or all buckwheat.)
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Lighter cakes: Use 2/3 cup white flour in place of 2/3 cup of the whole-wheat flour. This makes separating the eggs optional.
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Savory cakes: Omit sugar and increase salt to 1 teaspoon; replace cinnamon with cumin. Serve like bread with soups or stews.
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Serve with: Syrup and butter, crème fraîche, jam, caramelized apples or dried or fresh fruit compote.