There's no going back to white flour pancakes after these. Fluffy and light, you can eat these without the maple syrup!
Ingredients
- 5.5 oz starter
- 1.5 oz buckwheat
- .5 oz flax
- 1 egg yolk
- 2 egg whites
- .5 oz sugar + 1 tbsp
- .35 oz clarified butter, melted
- 1/8 tsp salt
- 1.5 oz water
- .5 oz milk
- pinch cream of tartar
- 1/8 tsp baking soda
- 1/2 tsp baking powder
3-4
Directions
Mix starter, buckwheat, flax, yolk,.5 oz sugar, water, milk and salt. Stir in melted butter. Cover and let sit room temperature for 2 hours. Place in the refrigerator overnight.
In the morning, whip egg whites. When frothy add cream of tartar. When soft peaks, add 1 tbsp sugar. Lightly fold into buckwheat batter (in 2 parts) til almost mixed. Sprinkle on baking powder and baking soda. Fold again.
Grease pan with more clarified butter over medium-low heat. Fry for about a minute on each side.
1 day + 1 hour
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