Making Aunt May's Wheatcakes

Ingredients

• 1 cup Buckwheat Flour (gluten‑free, gives earthy flavor)
• 1 cup Whole Wheat Flour (sifted before use)
• 2 teaspoons Double‑Acting Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt (kosher or table salt)
• 2 cups Buttermilk (room temperature)
• 2 teaspoons Molasses (dark molasses, adds depth)
• 2 Eggs (large, separated yolks and whites)
• 0.25 cup Butter (unsalted, melted; also use clarified butter for greasing)
• 2 tablespoons Maple Syrup (Amber) (for serving)
• 1 tablespoon Clarified Butter (for greasing pan)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 1 cup buckwheat flour, 1 cup sifted whole wheat flour, 2 teaspoons double‑acting baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.

   Time: PT5M

2. Prepare Wet Ingredients

   In another bowl combine 2 cups buttermilk with 2 teaspoons molasses. Separate the eggs, beat the yolks until smooth, and melt 1/4 cup butter in the microwave in short bursts.

   Time: PT5M

3. Mix Wet Yolks with Dry

   Add the yolk‑buttermilk‑molasses mixture and melted butter to the dry ingredients. Stir until no dry pockets remain, scraping the bottom of the bowl.

   Time: PT3M

4. Whip Egg Whites

   Using a stand mixer (or hand mixer), whip the separated egg whites until stiff peaks form. Stop when the peaks stand up straight without drooping.

   Time: PT5M

5. Fold Egg Whites Into Batter

   Gently fold the whipped egg whites into the batter using a spatula, turning the bowl until no white streaks remain. Do not stir vigorously.

   Time: PT2M

6. Preheat and Grease Pan

   Heat a non‑stick skillet over medium heat to about 350°F. Lightly grease with clarified butter.

   Time: PT2M

   Temperature: 350°F

7. Cook First Side

   Pour a ladleful of batter onto the skillet. Cook until small bubbles appear on the surface, about 3 minutes.

   Time: PT5M

   Temperature: 350°F

8. Flip and Cook Second Side

   Flip the cake and cook another 1–2 minutes until golden brown.

   Time: PT2M

   Temperature: 350°F

9. Finish and Serve

   Repeat with remaining batter, stacking the cooked wheat cakes. Top each stack with a knob of butter and a drizzle of amber maple syrup.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

10 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g