Airy buckwheat pancakes with bananas

Description

I continue to experiment with pancakes. This time - very flavorful and extremely light pancakes from buckwheat flour. Why such a swing? Thanks to a special test...

Ingredients

Milk

1 cup
Yolk egg

4 piece
Egg white

4 piece
Buckwheat flour

1 cup
Salt
Sugar

3 Tbsp
Leavening agent

1.5 tsp
Banana

1 piece
Vegetable oil

Cooking

First of all, carefully separate the whites from the yolks. The egg is desirable to break up on a flat surface to avoid breaking yolk and falling squirrels.

Mix milk with egg yolks until smooth.

In a separate bowl mix buckwheat flour, sugar, salt and baking powder.

Proteins, beat with a mixer in the stable foam.

Banana cut into slices.

Now combine the milk and flour mixture and mix well until no lumps.

Carefully entered into our egg whites and stir, but not until smooth! Proteins must still visually stand out in the "test". This light protein foam filled with air bubbles and makes the muffins so ethereal and lush. The dough in the spoon seems to be literally weightless. So we need to try not to involve whites into the batter until smooth, so they do not "sit".

In a pan heat oil and put the mixture in 1.5 tablespoons. On top lightly press 3-4 slices of bananas.

Fry on the fire below average for 2-3 minutes on each side. Turn very carefully with a spatula as the pancakes turn out very tender and airy.

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