| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breads, Breakfast, Healthy and | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Flour; sifted |
| 1/2 | c | Buckwheat Flour; unsifted |
| 1 | oz | Almonds; 1/4 cup ground |
| 2 | tb | Sugar |
| 1 1/2 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 2 | lg | Eggs; separated |
| 2 | tb | Canola Oil |
| 1 | c | Skim Milk |
| Vegetable Cooking Spray |
INSTRUCTIONS
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 1/4 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 [email protected] (Sandra L Hire) on Oct 8, 1997
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