Buckwheat Griddlecakes
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Some people prefer Buckwheat Pancakes because of the tiny little bits of crushed buckwheat and the dark sweetness of the molasses. Beating the egg whites keeps these pancakes light.
INGREDIENTS
1-1/2 cups buckwheat flour
1/2 cup all-purpose flour, sifted
1-1/2 teaspoons salt
1/3 cup butter, margarine, or vegetable shortening
2 large eggs, separated
2-1/4 cups milk
1 tablespoon molassesSift together the buckwheat and flour, then sift again along with the salt. With your fingertips or fork, cut in the shortening.
Beat the egg yolks slightly and stir into the milk. Add the molasses and mix well. Pour the egg mixture into dry ingredients and blend batter only enough to moisten. Don't overbeat.
Beat the egg whites until they form stiff peaks, then fold them into the batter. Cook on preheated grill.
Serve by the stackful smothered with butter and warm maple syrup.