This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. This recipe works great as gluten free pancakes with a few tweaks. Using the Champagne is the first key and replacing the self-rising flour with Arrowhead Mills Gluten Free All Purpose Baking Mix. Light, fluffy and still gluten free.
"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves."
- W.C. Fields, Comic
These are great hearty pancakes that are still light and fluffy. The buckwheat has a great nutty flavor that makes for a special breakfast.
Egg whites are used to add volume to a dish or to help it hold together. When whisking, the proteins in the egg whites bond with each other and form chains that trap air. It is the continued whisking and adding of air that allows the whites to form stiff peaks.
Whisk your egg whites slowly at first. Because of the way the protein is linked, whisking too quickly will incorporate too much air early and the whipped egg whites will have a grainy texture. These will often break down easily and become watery.
For ideal egg whites, whisk slowly at first and increase the speed as you go. Use a softer whisking motion with a slight scooping action at first. This pulls in less air.. As the whites stiffen, increase the speed and lift the whites higher off of the bottom of the bowl.
When using a mixer (which I usually do for meringues) start on a slow setting and increase the speed gradually.
When a recipe calls for whipped egg whites, separating the whites must be done carefully as you don't want to get anything in them. If there is the least little bit of egg yolk in them they will not form stiff peaks. It is also very important that the bowl be clean and dry or the egg whites will not stiffen. (See also Copper Bowl.)
Servings = 2 | Serving size =2 pancakes
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|1 large||egg yolk|
|1/4 cup||champagne (beer will do)|
|1/3 cup||buckwheat flour|
|1/3 cup||self-rising flour|
|2 large||egg whites|
|2 Tbsp||maple syrup|
Whisk together the egg yolk, champagne and milk until well blended.
Using a whisk slowly blend in the buckwheat flour, flour and salt until smooth.
Whisk the egg whites until stiff peaks form. Fold the egg whites into the buckwheat batter gently.
Heat a griddle until drops of water dance and evaporate quickly. Melt one teaspoon of the butter on the griddle and then add the batter in 1/3 cup scoops to form four pancakes.
Cook on one side until bubbles form and burst. Turn the pancakes and cook for half the time on the second side and serve topped with the additional butter and maple syrup.
Serving size = 2 pancakes
Servings = 2
Amount Per Serving
|Calories 318||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 3g||10%|
|Vitamin A 6%||Vitamin C 0%|
|Calcium 13%||Iron 13%|
|Vitamin K 2 mcg||Potassium 294 mg|
|Magnesium 66 mg|