Mini buckwheat pancakes

For some people, retail therapy means lots of clothes, shoes, DVDs... To me, it means ingredients for my recipes. :)

After buying this beautiful book, I went crazy and started buying lots of different types of flour: buckwheat, barley, rye... Time went by and I haven’t baked with them as I should have. Not good, Patricia. Not good.

Buckwheat flour begging to be used + Bill Granger’s recipe + my obsession with teeny-weeny food = these pancakes. :)

Mini buckwheat pancakes
from bills open kitchen

1 cup + 2 ½ tablespoons (165g) buckwheat flour
6 tablespoons (60g) all purpose flour
1 teaspoon baking powder
2 teaspoons caster sugar
pinch of salt
4 eggs, separated
2 cups (480ml) buttermilk
butter, for greasing the pan
to serve: yogurt, maple syrup, honey, fresh fruit or jam

Preheat the oven to 120°C/248°F. Place the buckwheat flour, all purpose flour, baking powder, sugar and salt in a bowl and stir to combine. Place the egg yolks and buttermilk in another bowl and stir well to combine. Add the buttermilk mixture to the flour and mix lightly until just combined. A few lumps are fine, so do not overmix. In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the batter.
Heat a large non-stick frying pan over a medium heat and brush with a small portion of butter. For each mini pancake, ladle 1 tablespoon of batter* into the pan and cook for 30-40 seconds or until bubbles appear on the surface of the pancake. Turn the pancakes and cook for another 20-30 seconds. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
Serve with whatever strikes your fancy.

*to make larger pancakes, use ¼ cup of batter per pancake

Serves 4