Buckwheat Pancakes with Maple Syrup and Strawberries

Ingredients

• buckwheat flour 3/4 cup
• egg whites 3 large
• fresh strawberries 1 cup
• maple syrup 2 tbsp
• skim milk 1/2 cup

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the strawberries under cold water and slice them thinly. Separate 3 egg whites from the yolks and set aside.
   Tip: Use fresh strawberries for the best flavor and texture.
2. Mix Dry Ingredients. In a large mixing bowl, sift 3/4 cup buckwheat flour to remove lumps and ensure a smooth batter.
   Tip: Sifting helps create lighter pancakes.
3. Combine Wet Ingredients. In a separate bowl, whisk the 3 egg whites until slightly frothy. Add 1/2 cup skim milk and mix well.
   Tip: Whisking the egg whites helps incorporate air for fluffier pancakes.
4. Make the Batter. Gradually pour the wet mixture into the dry flour while stirring gently with a whisk or spoon until just combined. Avoid overmixing to keep pancakes tender.
   Tip: A few small lumps are okay; overmixing can make pancakes tough.
5. Heat the Pan. Place a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil or cooking spray.
   Tip: Test the pan’s heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
6. Cook the Pancakes. Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook the other side for another 1-2 minutes until golden brown.
   Tip: Use a spatula to gently lift the edges before flipping to ensure they don’t stick.
7. Serve with Toppings. Stack the cooked pancakes on plates. Top with sliced fresh strawberries and drizzle 2 tablespoons of maple syrup evenly over each serving.
   Tip: Serve immediately for best taste and texture.

Pro tips

• For fluffier pancakes, let the batter rest for 5 minutes before cooking.
• If batter is too thick, add a tablespoon of skim milk to adjust consistency.