Buckwheat Pancakes
By
Claudia Correa
April 4, 2017
Ingredients
Instructions
- In a small bowl, whisk together the egg whites, canola oil and milk.
- In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.
- Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
- Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.