Recipe: Buckwheat Pancakes
Makes a large batch: 30 (3 inch) pancakes
3 cups buckwheat flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons real maple syrup
3 1/2 cups of milk
3 tablespoons melted butter
3 eggs, separated
1/2-1 teaspoon cinnamon (optional)
In a large bowl, combine dry ingredients and whisk together well.
In a medium bowl, add egg whites and whip until soft peaks form.
Add the wet ingredients (milk, egg yolks, syrup and melted butter) to dry ingredients. Mix well.
Fold in egg whites and gently combine.
On a heated grill, add butter to season surface.
Using a small ladle, add each pancake. Cook until lightly brown and air bubbles appear on top of the pancake. Flip and continue cooking.
Remove and serve with your favorite topping: syrup, molasses, jelly or jam.
Store any leftovers in a sealed container or baggie in the refrigerator for 5 days. May be frozen too.