Light and Fluffy Buckwheat Pancakes

1. Whisk together the flours, sugar, salt and baking soda in a large bowl. Melt 3 tablespoons of the butter in the microwave and then pour the melted butter over the dry ingredients and stir.

2. Combine buttermilk and the egg yolk in a small bowl or cup. Beat with a fork until combined. Add this mixture into the dry ingredients, then slowly add additional buttermilk as needed to get to the right consistency for your batter. It should be thick like muffin mix, but pourable.

3. In a small bowl, beat the egg white with a mixer until stiff. Gently fold it into the batter, making sure not to over-mix. Let batter sit for five minutes.

4. Meanwhile, place a tablespoon of butter in a large skillet and warm it over medium heat. Ladle the batter onto skillet in quarter-cup measurements (leave space between the scoops, you’ll most likely need to do this in batches). When the side facing up begins to bubble, flip the cakes and cook until the bottom is done to your liking. Remove the cooked pancakes to a plate and repeat until you’ve cooked all of the batter. Put more pats of butter onto the pan as needed between batches of pancakes. Serve with butter and maple or blackberry syrup.

This recipe is modified from simplyrecipes.com.