- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 4 teaspoons baking powder
- 6 teaspoons shortening
- 1 egg, separated
- 1 1/4 cups 1% milk
- 1 tablespoon molasses
- Mix all-purpose flour, buckwheat flour, and baking powder together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Beat egg yolk lightly in a separate bowl. Mix in milk and molasses. Pour into the flour mixture; mix batter until no dry spots remain.
- Beat egg white in a separate bowl until stiff. Fold into the batter.
- Heat a lightly oiled griddle over medium heat. Pour batter into 4-inch cakes on the griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
10/05/2019
recipepes.com
homemade buckwheat hot cakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
