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Buckwheat Pancakes


1 cup buckwheat flour
1 cup wholewheat flour
1 tablespoon EnerG egg replacer
1 tablespoon baking powder
1 tsp vanilla
1 tsp cinnamon (optional)
1/2 cup applesauce
2 cups water (can add a bit more if you like thinner cakes)

Mix all dry ingredients until evenly blended. In large bowl (or a wide-mouth jar) add liquids and mix (or shake) as little as possible to make batter. Small lumps are OK, they'll disappear in cooking. Overmixing will make pancakes flat and heavy.

I spray a 1/2 second of Pam on a non-stick griddle and then wipe surface with a folded paper towel. Wipe again with same paper for each new batch

Yields about 12 medium pancakes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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