“Almanzo loved light, fluffy, buckwheat pancakes with plenty of molasses.”
– The Long Winter
Always ask permission from an adult before you begin cooking. Never cook by yourself.
You will need:
1 Cup buckwheat flour
1 Cup all-purpose flour
Pinch of salt
2 Tablespoons sugar
2 Teaspoons baking powder
2 Eggs, separated
3 Tablespoons vegetable oil
2 Cups buttermilk
Oil or butter to grease griddle
Measuring cup and spoons
Large fork or eggbeater
Combine the dry ingredients in a large bowl. Mix the egg yolks, oil, and buttermilk in a separate bowl. Pour the egg-yolk mixture into the dry ingredients and stir until thoroughly mixed. Set aside. Beat the egg whites in a third bowl until they are fluffy and form soft peaks. Stir half the egg whites into the pancake batter, then gently fold in the remaining egg whites until just blended.
Lightly grease the hot griddle with a little oil or butter. Spoon batter onto the griddle into 5″ rounds. When the pancakes begin to bubble and brown around the edges, turn them over and cook the other side for about a minute.
Don’t forget to make a “blanket cake,” an extra-large pancake used to cover the pancakes and keep them warm after they’re cooked.
Recipe taken from The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson