Almond Buckwheat Pancakes
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Buckwheat flour||1⁄2 Cup (8 tbs), unsifted|
|Ground almonds||1 Ounce (1/4 Cup)|
|Baking powder||1 1⁄2 Teaspoon|
|Eggs||2 Large, separated|
|Vegetable oil/Peanut oil||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Non stick cooking spray||1|
1 ln a large bowl, combine the all-purpose flour, buck-wheatflour, almonds, sugar, baking powder, and salt; set aside.
2 In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour mixture and stir just until moistened.
3 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.
4 Lightly coat a 12-inch nonstick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 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 longeror until the bottom of each pancake is deep brown.