Passover Whole Wheat Buttermilk Pancakes
- Kid-friendly
- Heart-healthy
- Peanut free
- Low calorie
Topped with a pat of butter and drizzled with maple or other pancake syrup, these wholesome pancakes will be a real surprise at your breakfast table. If you can find whole wheat matzo meal, you can use 1 cup/250 mL of the meal instead of grinding your own.
Ingredients
- 4 whole wheat matzos
- 3 tbsp (45 mL) potato flour
- 2 tbsp (30 mL) packed dark brown sugar
- 1/4 tsp (1 mL) cinnamon
- Pinch salt
- 1 cup (250 mL) buttermilk
- 1/2 cup (125 mL) milk
- 2 tbsp (30 mL) butter, melted or vegetable oil
- 2 eggs, separated
Preparation
Break matzos into food processor; pulse until finely ground. Pulse in potato flour, sugar, cinnamon and salt.
In large bowl, whisk together buttermilk, milk, butter and egg yolks; whisk in matzo mixture.
In separate bowl, beat egg whites until in stiff but not dry peaks, fold into matzo mixture.
Heat greased skillet over medium heat. Into skillet, pour about 1/4 cup/60 mL of the batter for each pancake; cook until underside is golden brown and bubbles break on top but do not fill in, 1-1/2 to 2 minutes. Turn and cook until underside is golden brown, 30 to 60 seconds.
Makes 10 to 11 pancakes.
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