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Cooked by: Chef / Last Modified: 3/24/2004 / Course: breakfast / Number of Servings: 12 |
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Directions: 1. In a large bowl, combine the flours, almonds, sugar, baking powder and
salt, set aside.
2.In a large glass measuring cup, stir the egg yolks and oil into the milk
and blend with a fork. Add to the flour and stir until just moistened.
3. In a perfectly clan medium size bowl, beat the egg whites with an
electric mixer set on high speed until they are stiff but not dry, gently
fold them into the batter.
4.Lightly coat a 12-inch non-stick skillet with the cooking spray and set
over moderate heat. When the skillet is hot, cook the pancakes four at a
time, using 1/4 cup batter for each. Cook for 21/2 to 3 minutes on one side
or until bubbles form on top of the pancakes, turn, then cook about 1
minute longer until deep brown.
| Ingredients:
3/4 Cup(s) Flour, sifted
1/2 Cup(s) Buckwheat Flour, unsifted
1 Ounce(s) Almonds, 1/4 cup ground
2 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
2 large Eggs, separated
2 Tablespoon(s) Canola Oil
1 Cup(s) Skim Milk |
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