Homemade Buckwheat Hot Cakes

Serve up these buckwheat hot cakes for a homemade weekend breakfast; every bite is light and fluffy and has a hint of molasses underneath.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 156 Calories

Ingredients

• 4 teaspoons baking powder
• ½ cup all-purpose flour
• 1 egg, separated
• 1 tablespoon molasses
• ½ cup buckwheat flour
• 6 teaspoons shortening
• 1 ¼ cups 1% milk

Recipe Instructions

Step 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.

Step 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.

Step 3

Beat egg white in a separate bowl until stiff. Fold into the batter.

Step 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.