Buckwheat Pancakes With Apricot Jam And Sour Cream

Directions

1. Heat the lowfat milk in a small saucepan till lukewarm; remove from the heat. Sprinkle the yeast over the top and let stand till softened, 2 to 3 min.
2. Meanwhile, sift the flours, sugar and salt into a large bowl. In a separate bowl, whisk the egg yolks till creamy; stir in the lowfat milk mix and the melted butter. Add in to the dry ingredients and stir just till blended. Cover with plastic wrap and place in a hot spot till doubled in bulk, about 1 hour.
3. When the batter has risen, beat the egg whites in a medium bowl till soft peaks form. Gently fold into the batter just till blended.
4. Heat a large nonstick griddle or possibly skillet over medium heat till warm sufficient to sizzle a drop of water. Brush with a thin film of vegetable oil or possibly clarified butter, if using. Add in the batter by Tbsp. for small pancakes or possibly use a scant 1/4-c. measure for larger pancakes. Adjust the heat to medium-low. Cook till the tops are covered with small bubbles and the bottoms are lightly browned. Carefully turn and lightly brown the other side. Keep the pancakes hot on a platter covered with foil in an oven set at the lowest temperature while you cook the remaining batter.
5. To serve, drizzle each serving with some of the melted butter and sprinkle with sugar. Top with hot apricot jam and a spoonful of lowfat sour cream.
6. This recipe yields 48 three-inch pancakes.