By Gary Kramer, Board Member, Co-op Owner
Makes 16-20 cakes
- 1 cup buckwheat flour
- 3/4 cup whole wheat pastry flour
- 2 1/2 tsp baking powder
- 1 tsp sea salt
- 1 Tbsp molasses
- 2 eggs, separated
- 1/3 cup butter, melted
- 1 1/2 cup milk
- 1-2 Tbsp sesame seeds
- Fruit, pumpkin seeds, and syrup to top
Combine flour, baking powder, and salt in a large bowl. Mix molasses, egg yolks, butter, and milk, in another bowl. Combine the two mixtures. Beat egg whites until stiff and fold in. Cook on a griddle or pan with evenly distributed heat until bubbles appear, then flip over. (Tip: Add a pinch of sesame seeds to pan to prevent sticking before putting pancake mix into pan.) Top finished cakes with fruit, pumpkin seeds, and syrup as desired. Enjoy!