Aunt May's Wheatcakes*

MIX TOGETHER:

  • 1 CUP BUCKWHEAT FLOUR
  • 1 CUP SIFTED WHEAT FLOUR
  • 1 TSP. BAKING SODA
  • 1 TSP. SALT

    • In a seperate bowl, mix two cups buttermilk and 2 tsps. molasses, then set aside.

    ADD TO FLOUR MIX:

  • 2 BEATEN EGG YOLKS
  • 1/4 CUP MELTED BUTTER
  • THE MOLASSES MIXTURE

    • Whip 2 eggwhites until stiff (but not dry!), then fold them into the batter gently until blended. Do not overmix!

    Cook on a greased hot gridle or frying pan until small bubbles appear on top. Then turn pancakes over, and cook until bottom is lightly browned. Serve hot with butter and maple syrup.

    * As seen in UToS '96

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