- 4 eggs, separated
- 1 3/4 cups milk
- 1/2 cup plain yogurt
- 1 cup buckwheat flour
- 1/2 cup rice flour, white or brown
- 2 tbsp cornmeal
- 1 tsp baking powder
- pinch of salt
- 2 tbsp sugar
- Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 3-4 tbsp sugar
- 1/2 tsp fresh lemon juice
Combine the yolks, milk and yogurt in a medium sized bowl and mix until smooth. In a large bowl, sift together the buckwheat flour, rice flour and the cornmeal, baking powder, salt and sugar. Add the milk mixture to the dry ingredients and stir just until combined.
Beat the egg whites until stiff and gently fold them into the batter.
Heat frying pan over medium heat with a little butter or cooking spray. Pour 1/4 cup portions of batter onto pan and cook until edges of pancake are set and there are a few bubbles on top. Flip pancake and cook until top springs back when touched lightly. Makes 4-6 servings.
Puree 1 cup of the raspberries with 3 tbsp of the sugar and all of the lemon juice until smooth. Place the second cup of raspberries in a bowl and pour the pureed berries over top. Stir to combine and add the 4th tbsp of sugar if needed. Serve chilled or at room temp. Makes 1 cup of sauce.
Jennifer Arnold is the pastry chef and owner of The Sweet Kitchen in Lindsay. You can reach her by email at email@example.com.