1. Buckwheat Pancakes
CookingDoodles
August 26, 2023
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Ingredients
Adjust Servings
| 4 ree-range eggs – white and yolk separated buy fresh | |
| 200 g Buckwheat flour | |
| 300 ml plant-based milk | |
| 1 tsp f baking powder | |
| Pinch of salt |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Add a pinch of salt to the egg whites and whip until they become nice and foamy.
Add a pinch of salt to the egg whites and whip until they become nice and foamy.
Mark as complete
2.
In a second bowl, whisk the yolks and milk.
In a second bowl, whisk the yolks and milk.
Mark as complete
3.
Add the flour and baking powder to the yolk mixture and beat until lump-free.
Add the flour and baking powder to the yolk mixture and beat until lump-free.
Mark as complete
4.
Carefully fold in the egg white.
Do not mix too quickly or too hard because you will lose all the air, and the pancakes will not be as fluffy.
Mark as complete
5.
Heat a pan and lower the temperature slightly before adding the oil.
Heat a pan and lower the temperature slightly before adding the oil.
Mark as complete
6.
Scoop up the dough and add it to the pan.
Mark as complete
7.
When bubbles start to form along the edge of the pancake, and the edges start to harden, flip it
Mark as complete
8.
Serve
Serve warm with jam, fruit, maple syrup, melted chocolate or whatever you like.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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