Start by separating the egg whites from the yolks into two different bowls. This step is crucial for achieving that light and fluffy texture.
In the bowl with the egg yolks, add the milk and whisk until well combined. Set this mixture aside for now.
In a large mixing bowl, combine the buckwheat flour, salt, sugar, and baking powder. Whisk these dry ingredients together until they are evenly mixed.
Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Using a clean whisk or electric mixer, whip the egg whites until stiff peaks form. This step will help incorporate air into the pancakes, giving them that desired fluffiness.
Gently fold the whipped egg whites into the pancake batter. This will further enhance the lightness of your pancakes.
Preheat your non-stick skillet or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle, it’s time to cook.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Once cooked, transfer the pancakes to a plate and keep them warm while you repeat with the remaining batter. Serve with your favorite toppings!
