Jim Klonarides Recipe ♯ Homemade Buckwheat Hot Cakes

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

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

Cooking 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.

Nutrition Facts

• calories155.9
• carbohydrateContent20.9 g
• cholesterolContent33.5 mg
• fatContent6.3 g
• fiberContent1.3 g
• proteinContent5.1 g
• saturatedFatContent1.8 g
• sodiumContent361.6 mg
• sugarContent4.7 g