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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
  1. In medium bowl, combine yeast, water, and honey. Let stand for 5 minutes until yeast is softened.
  2. 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.
  3. 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.
  4. 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.