Buckwheat pancakes with apricot jam and sour cream

4 servings

Ingredients

Quantity Ingredient
1½ cup Milk
1 pack Active dry yeast
1 cup Unbleached all purpose
Flour
1 cup Buckwheat flour
1 teaspoon Sugar
½ teaspoon Salt
3 larges Eggs, separated
8 tablespoons Unsalted butter, melted
2 tablespoons Clarified unsalted butter,
Optional
Garnish:
8 tablespoons Unsalted butter, melted
Sugar
1 cup Apricot jam, or more as
Needed, warmed
About 1 pint sour cream

Directions

Heat the milk in a small saucepan until lukewarm; remove from the heat. Sprinkle the yeast over the top and let stand until softened, 2 to 3 minutes.

Meanwhile, sift the flours, sugar and salt into a large bowl. In a separate bowl, whisk the egg yolks until creamy; stir in the milk mixture and the melted butter. Add to the dry ingredients and stir just until blended. Cover with plastic wrap and place in a warm spot until doubled in bulk, about 1 hour.

When the batter has risen, beat the egg whites in a medium bowl until soft peaks form. Gently fold into the batter just until blended.

Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil or clarified butter, if using. Add the batter by tablespoons for small pancakes or use a scant ¼ cup measure for larger pancakes.

Adjust the heat to medium low. Cook until the tops are covered with small bubbles and the bottoms are lightly browned. Carefully turn and lightly brown the other side.

Keep the pancakes warm on a platter covered with foil in an oven set at the lowest temperature while you cook the remaining batter. To serve, drizzle each serving with some of the melted butter and sprinkle with sugar. Top with warm apricot jam and a spoonful of sour cream.

Yield: 48 three inch pancakes

COOKING LIVE SHOW #CL9061

All recipes courtesy of Marie Simmons, "Pancakes A to Z"

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