Now Playing - Forever Young by Alphaville
MAY PARKER'S FAMOUS WHEATCAKES
Originally made by my pal Pete's Aunt May, these wheatcakes are a great, hearty alternative to the standard pancake and will get your day off to a swinging start.
- 1 cup Buckwheat Flour
- 1 cup Sifted Whole Wheat Flour
- 2 teaspoons Double Acting Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 2 cups Buttermilk
- 2 teaspoons Molasses
- 2 Egg Yolks, Beaten
- 1/4 cup Melted Butter
- 2 Egg Whites, whipped to stiff peaks
- Mix buttermilk and molasses, set aside
- In a separate bowl, mix together flours, powder, soda and salt
- Add egg yolks, melted butter and buttermilk/molasses mixture to flour mix
- Fold whipped egg whites into batter until blended - Don't overmix or thicken! Batter will set up slightly after mixing.
- Cook on hot greased griddle until small bubbles appear on top - Flip and cook until bottom is lightly browned. Serve hot with butter and syrup to your favorite nephew in a stack of 6-8 wheatcakes.
This recipe is really flexible to modifications and changes - the important part is the Molasses and the Buckwheat flour. I have substituted milk for the buttermilk, margarine for the butter, AP flour for the whole wheat flour and made the recipe without separating or whipping the eggs, just throwing it all in a bowl and they still make hearty, slightly fluffy pancakes that fill you up many times over better than pancakes. A great recipe!