Homemade Buckwheat Hot Cakes recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Ingredients

½ cup all-purpose flour
½ cup buckwheat flour
4 teaspoons baking powder
6 teaspoons shortening
1 egg, separated
1 ¼ cups 1% milk
1 tablespoon molasses

Nutrition Info

155.9 calories
carbohydrate: 20.9 g
cholesterol: 33.5 mg
fat: 6.3 g
fiber: 1.3 g
protein: 5.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 361.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix all-purpose flour, buckwheat flour, and baking powder together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs.

  2. Beat egg yolk lightly in a separate bowl. Mix in milk and molasses. Pour into the flour mixture, mix batter until no dry spots remain.

  3. Beat egg white in a separate bowl until stiff. Fold into the batter.

  4. Heat a lightly oiled griddle over medium heat. Pour batter into 4-inch cakes on the griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

12 4-inch cakes

Recipe Note

Love this for a weekend breakfast. The hot cakes are light and fluffy. We usually have them with maple syrup and butter.

Do you like the recipe? Share this tasty recipe!