Gluten free alteration in notes. Original from Gloria Kaufer Greene, New Jewish Holiday Cookbook.
Servings: 4 people; double for more. Makes about 30.
- 1 packet fast acting dry yeast
- ¾ plus 2 Tbsp warm water (105-115 °F)
- 1 Tbsp honey
- ¾ c Buckwheat flour
- ¼ c Unbleached flour
- ¼ c Instant nonfat dry milk
- 2 Tbsp sour cream or plain yogurt
- 1½ Tbsp Butter, melted & cooled
- 2 large eggs, separated
- Pinch of salt
- Oil for pan greasing
- Toppings to serve
- In medium bowl, combine yeast, water, and honey. Let stand for 5 minutes until yeast is softened.
- Stir in the buckwheat, white flour, milk powder, sour cream, butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes.
- In a separate clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat. Gently fold them in to the batter.
- Preheat griddle or large skillet over medium high heat and lightly grease it. Spoon 1½-2 Tbsp batter into the griddle. When bubbles have formed on the surface of the pancakes & bottoms have browned, turn them once & cook until lightly browned.
- I prefer about ¼ tsp salt in the batter in addition to the salt in the egg whites, when using whole grain buckwheat.
- For gluten free, replace AP flour with buckwheat - all the flour should be buckwheat. (Other amounts stay the same.)
- Toppings: sour cream, lox, pickled onion, hard boiled eggs, capers. Sweet options: cherry preserves, cranberry relish, maple syrup.