Almond Buckwheat Pancakes
Whole Grain Recipe
Soy Vey Challah Bread uses soy milk, soy flour and soybean oil along with honey, yeast, eggs, bread flour and optional poppy seeds for topping.
3/4 cup flour; sifted
1/2 cup buckwheat flour; unsifted
1 ounce almonds - 1/4 cup ground
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs; separated
2 tablespoons canola oil
1 cup skim milk
Vegetable cooking spray
In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
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.
In a perfectly clean 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.
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 2-1/2 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.
Recipe Yields: 12 servings of Almond Buckwheat Pancakes.
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