Light and Fluffy Buckwheat Breakfast Pancakes

Using buckwheat instead of regular flour results in a taste that is more earthy. It is also valued because it can be used as a gluten-free alternative. The model pancake for comparison are the homemade ones fresh from the griddle from an American diner. Several buckwheat pancake recipes have been tested in vain resulting to dense discs of buckwheat dough. The tried and tested trick to making anything lighter is to separate the eggs and whip the egg whites to soft peaks and folding into the mixture.

The buckwheat pancakes are incredibly light and fluffy. After eating two, the stomach does not feel weighed down by a rich pancake and you are left feeling very satisfied. A light drizzle of the best maple syrup is the perfect way to top off the pancakes.

Blueberry Buckwheat Pancakes
1¼ cups milk
4 large
eggs, separated
1 cup
buckwheat flour
dash of salt
3 Tbsp granulated sugar
1½ tsp baking powder
Butter or canola oil as needed for greasing pan
Small carton of blueberries

Separate eggs. Beat together milk and egg yolks. In a separate bowl, beat egg whites with a whisk or electric mixer until stiff but not dry.

Combine dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.

Add about 1 tsp. butter or oil to a preheated griddle or skillet. Add batter by heaping Tablespoon, making sure to include some of the egg whites in each spoonful. Sprinkle with blueberries. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until second side is brown. Serve, or hold in a 200° oven for up to 15 minutes.