Buckwheat (Kasha) Latkes
(for six adults)
- 1 cup white or whole wheat flour
- 1 cup buckwheat flour
- 1 Tbs baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 1/2 cup milk
- 2 tsp maple syrup
- 3-6 Tbs butter, melted (3-4 for pancakes, 5-6 for waffles)
- 2 eggs separated
- Sift together the flours, powder, soda and salt in a large
- Mix the buttermilk, milk, syrup, egg yolks and melted butter
in a different bowl.
- Whip the egg whites until stiff.
- Whisk the liquids mixture into the the flour, mixing just
enough to moisten all the flour. Do not overmix or your latkes
will be tough. Fold in the egg white.
- Fry on a hot, oiled griddle or in a waffle iron
- Serve hot with maple syrup, whipped cream and berries and
chocolate syrup, jam, sugared ginger, mango chutney, or sour
cream and apple sauce.
Gluten-free or wheat allergies version
Buckwheat is a finely ground form of kasha. It is not related
to wheat and is gluten free. Thus, it is usually acceptable to
celiacs and people with wheat allergies. This recipe works with
all buckwheat, but the pancakes are a little chewier and get stale
very quickly -- serve them as they are ready!
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