Fluffy Buckwheat Pancakes

Ingredients

• 2 cup (125g) buckwheat flour
• 1 cup (65g) all-purpose flour
• 3 cups (360ml) buttermilk, at room temperature
• 4 large eggs, separated
• 2 tablespoon unsalted butter, melted and cooled
• 2 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 2 tablespoon neutral oil for frying

Method

1. 1Whisk the buckwheat flour, all-purpose flour, sugar, and salt together in a large bowl to ensure even distribution.
2. 2In a separate bowl, whisk the buttermilk, egg yolks, and melted butter until smooth and slightly glossy.
3. 3Pour the wet mixture into the dry ingredients and whisk gently until just combined, leaving a few small lumps for texture.
4. 4Beat the egg whites in a clean, grease-free bowl with an electric mixer until stiff, glossy peaks form.
5. 5Gently fold one-third of the egg whites into the batter to loosen it, then carefully fold in the remaining whites until no stark white streaks remain.
6. 6Rest the batter in the refrigerator for 30 minutes to allow the buckwheat to hydrate and the gluten to relax.
7. 7Heat a non-stick skillet over medium heat and brush lightly with oil, then pour in 1/4 cup of batter, tilting the pan to coat the bottom thinly.
8. 8Cook for 1 to 2 minutes until the edges lift and the bottom is golden brown, flip once with a thin spatula, and cook for another 30 seconds until set.

Nutrition per serving