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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 bowl.
  • 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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