3/4 C. whole grain pastry flour

1/4 C. buckwheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1 C. buttermilk

1 large egg, at room temperature, separated

3 T. melted butter

2 tsp. melted butter

8 drops liquid stevia

 

1/4 C. red or black raspberry fruit spread

2 T. heavy cream

4 tsp. orange juice or apple cider (optional)

 

To make the pancakes: In a large bowl, combine the pastry flour, buckwheat flour, baking powder, baking soda, and salt. In a glass measure, mix the buttermilk, egg yolk, 3 T. butter, and the stevia. Stir into the flour mixture until well combined. In a small bowl, whip the egg white until it forms stiff, but not dry, peaks. Fold into the batter. (The batter will be light but not fluid.) Heat a nonstick griddle over medium low heat and add half of the remaining melted butter. For each pancake, spoon 1/4 C. batter onto the griddle, making 4 cakes at a time, each about 4″ in diameter. Cook the first side until the edges begin to look dry, about 3 minutes. Flip the cakes and cook the second side for 2 to 3 minutes. Continue making cakes in the same manner until all the butter and batter are used. Serve hot with the syrup. To make the syrup: In a small bowl, combine the fruit spread, cream, and enough juice or cider (if using) to make a syrup. (Without the juice or cider, the topping will have the consistency of a spread.) To prepare an elegant blueberry variation on this dish, fold 1/3 C. blueberries into the finished batter and prepare as above. Serve with low-calorie syrup, fresh berries, and a dollop of whipped cream.