Chef Wendell: Buckwheat pancakes
INDIANAPOLIS (WISH) – Pancakes are a treasured American breakfast tradition. This highly nourishing and gluten-free buckwheat pancake recipe will please your taste buds Easter Sunday.
Make extra to freeze for future breakfasts.Buckwheat Pancakes
1 cup buckwheat flour
½ tsp. baking soda
3 tsp. baking powder
1 Tbsp. chia or ground flax seeds
3 eggs, separated (yolks from whites)
¾ cup almond, coconut, hemp, or cow milk
1 tsp. vanilla flavoring
1 Tbsp. melted coconut oil or butter from grass-fed cows Maple syrup for topping (No Aunt Jemima)
• Sift buckwheat flour, baking soda and baking powder together into a mixing bowl.
• Wisk egg yolks and milk together in a small bowl.
• In a separate bowl, with a hand mixer, whisk egg whites till fluffy. Gently fold into batter using a metal spoon but be careful not to beat the air out of it.
• Pre-heat your skillet over medium heat. Add a bit of coconut oil / butter and coat the base of the pan.
• Pan will be ready when you place a drop of water on it and it sizzles.
• Add batter two tablespoons at a time. Don’t overcrowd or flipping will be difficult or unsuccessful.
• Like with all cooking pancakes, when small bubbles start to appear on surface of pancakes, carefully lift edges with a spatula. If underside is golden brown, flip them over and cook until the other side is also golden.
• If pan goes dry, re-coat with a dab more oil. As they are done, transfer to paper towel-lined platter and hold covered in a dish towel in a 200 degree ovenTo the uncooked batter you can also add:
• Raspberries, blueberries, chopped banana or strawberries
• Dark chocolate chips
• A pinch of cayenne, cardamom and cacao for a Mexican flair
• Chopped apples and fresh thyme
• Chopped nuts or pumpkin seeds