Light Buckwheat Pancakes

These are the pancakes our light buckwheat flour was made for. Light flour is milled from hulled buckwheat, so the pancakes come out pale gold and mild, with a gentle nutty flavor. Whipped egg whites keep them tall and tender.

Flour: Everstone Mill Light Buckwheat Flour, medium grind
Griddle: 350°F

Ingredients

• 2 cups Everstone Mill light (hulled) buckwheat flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, separated
• 2 1/4 cups milk
• 1 tablespoon lemon juice
• 4 tablespoons butter, melted
• 3 tablespoons honey
• 1 teaspoon vanilla

Method

1. Preheat the griddle to 350°F.
2. Stir the lemon juice into the milk and let it sit for 5 minutes.
3. In a large bowl, mix the flour, baking soda, baking powder and salt.
4. Beat the egg whites with the vanilla until they hold soft peaks.
5. Break the yolks with a whisk, add the milk mixture and honey, and whisk until combined.
6. Add the milk mixture and the melted butter to the dry ingredients. Stir until just combined; do not overmix.
7. Fold in the beaten egg whites.
8. Butter the griddle. Cook each pancake until light brown underneath, then flip and finish.

To serve

Maple syrup, butter or fresh fruit.

Baker's notes

• Buckwheat batter thickens as it sits. If it gets stiff, loosen it with a splash of milk.
• For a darker, earthier pancake, swap in Medium Dark buckwheat flour for up to half of the light flour.

Everstone Mill buckwheat flour is 100% buckwheat. It is milled on equipment that also processes wheat.