Buckwheat Pancakes With Blood Orange Syrup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dujour01 | 1 | Servings | |
INGREDIENTS
| 1 | c | Buckwheat flour |
| 1 1/4 | c | Sifted whole wheat flour |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 2 | t | Sugar |
| 1 | t | Salt |
| 2 | t | Freshly grated ginger |
| 1 | Scallion, chopped | |
| 3 | Egg yolks | |
| 1/4 | c | Melted butter |
| 1 | T | Sesame oil |
| 4 | c | Buttermilk |
| 1/2 | c | Milk |
| 3 | Egg whites | |
| 1 | c | Blood orange juice |
| 1 | c | Honey |
INSTRUCTIONS
Mix dry ingredients together. In separate bowl mix the wet ingredients (not including egg whites). Add dry ingredients into the wet mix. Whip the egg whites to soft peaks and fold into batter. Allow batter to rest 30 minutes before making your pancakes. Yield: 50 3-inch pancakes. BLOOD ORANGE AND HONEY SYRUP: Warm gently upon service. Do not boil. Yield: 2 cups. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9251 - ROXSAND SCOCOS Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3244
Calories From Fat: 787
Total Fat: 89.4g
Cholesterol: 711.3mg
Sodium: 5877.5mg
Potassium: 3023mg
Carbohydrates: 552.6g
Fiber: 17.8g
Sugar: 345.2g
Protein: 88.7g