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Homemade Buckwheat Hot Cakes

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Jim Klonarides

"Love this for a weekend breakfast. The hot cakes are light and fluffy. We usually have them with maple syrup and butter."
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20 m servings 156 cals
Original recipe yields 6 servings (12 4-inch cakes)

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  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.


  • Cook's Notes:
  • You can substitute wheat flour for the white.
  • Cutting in the shortening can also be done in a food processor: pulse flour with cold shortening until it's the size of small peas.

Nutrition Facts

Per Serving: 156 calories; 6.3 g fat; 20.9 g carbohydrates; 5.1 g protein; 34 mg cholesterol; 362 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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