Buckwheat Buttermilk Pancakes
 
 
The lightest whole grain pancakes you'll ever eat!
Author:
Recipe type: pancake
Cuisine: American
Serves: 4
Ingredients
  • ½ cup of buckwheat flour
  • ½ cup of whole wheat flour (We used: Soft White Spring Wheat)
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons of sugar
  • 1 cup of buttermilk
  • 1 large egg
  • 2 tablespoons of unsalted butter, melted cooled
Instructions
  1. Grind grains into flour.
  2. Mix dry ingredients together in a medium bowl.
  3. Separate the egg and mix the yolk with the butter. Then mix the yolk/butter mixture with the buttermilk.
  4. Whip the egg white until you have soft peaks.
  5. Add the buttermilk mixture to the dry ingredients and mix until just combined.
  6. Add ¼ of the whipped egg white to the batter and fold (not stir or mix) it into the mixture.
  7. Add remaining egg white to the batter and fold it in gently.
  8. Pre-heated skillet (nonstick or cast iron) on medium heat. Brush it with a vegetable oil or butter. Make sure it is fully heated before you ladle the pancakes on to the skillet.
  9. Watch for bubbles and peak under the pancake for browning before flipping them. Brown well on both sides.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-grain-buttermilk-pancakes/