| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
40 |
3" cakes |
INGREDIENTS
| 1 |
c |
Buckwheat Flour |
| 1 |
c |
All-Purpose Flour; |
|
|
Sifted |
| 2 |
tb |
Baking Powder |
| 1 |
ts |
Baking Soda |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
|
Egg Yolks; Beaten |
| 1/4 |
c |
Butter; Melted |
| 2 |
c |
Buttermilk |
| 2 |
|
Egg Whites |
INSTRUCTIONS
Preheat the griddle. Mix the buckwheat flour, sifted all-purpose flour,
baking powder, baking soda, sugar and salt together thoroughly. Combine the
beaten egg yolks, melted butter and buttermilk. Stir the liquid ingredients
into the sifted ingredients. Whip the egg whites until they are stiff but
not dry. Fold the whipped egg whites into the batter until just blended.
The griddle is ready when drops of cold water skitter about on the surface
of the griddle for several seconds before evaporating. Use a tablespoon to
gently spoon the batter onto the griddle. Check the underside of the
griddle cakes once bubbles start to appear on the top. Turn when golden
brown. Cook the second side until it is golden brown. Serve hot with maple
syrup, molasses, honey, etc.
Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Dec
29, 1997
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