Recipe - Almond Buckwheat Pancakes

Three fourths cup Flour; sifted
One half cup Buckwheat Flour; unsifted
1 ounce Almonds; One fourth cup ground
2 tablespoon Sugar
1 One half teaspoon Baking Powder
One fourth teaspoon Salt
2 lg Eggs; separated
2 tablespoon Canola Oil
1 cup Skim Milk
Vegetable Cooking Spray

1. In a large bowl, combine the flours, 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 and stir until just moistened.

3. In a perfectly clan 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 12inch nonstick skillet with the cooking spray and set
over moderate heat. When the skillet is hot, cook the pancakes four at a
time, using One fourth cup batter for each. Cook for 2One half 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.
Posted to MCRecipe Digest V1 #831 by slhire@juno.com (Sandra L Hire) on
Oct 8, 1997