Buckwheat Pancakes With Apricot Jam And Sour Cream
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Buckwheat Pancakes With Apricot Jam And Sour Cream
  Buckwheat    Pancakes    Apricots    Creams  
Last updated 6/12/2012 12:59:28 AM. Recipe ID 22434. Report a problem with this recipe.
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      Title: Buckwheat pancakes with apricot jam and sour cream
 Categories: Live
      Yield: 4 Servings
 
  1 1/2 c  Milk
      1 pk Active dry yeast
      1 c  Unbleached all purpose
           Flour
      1 c  Buckwheat flour
      1 ts Sugar
    1/2 ts Salt
      3 lg Eggs, separated
      8 tb Unsalted butter, melted
      2 tb Clarified unsalted butter,
           Optional
           Garnish:
      8 tb Unsalted butter, melted
           Sugar
      1 c  Apricot jam, or more as
           Needed, warmed
           About 1 pint sour cream
 
  Heat the milk in a small saucepan until lukewarm; remove from the
  heat. Sprinkle the yeast over the top and let stand until softened, 2
  to 3 minutes.
  
  Meanwhile, sift the flours, sugar and salt into a large bowl. In a
  separate bowl, whisk the egg yolks until creamy; stir in the milk
  mixture and the melted butter. Add to the dry ingredients and stir
  just until blended. Cover with plastic wrap and place in a warm spot
  until doubled in bulk, about 1 hour.
  
  When the batter has risen, beat the egg whites in a medium bowl until
  soft peaks form. Gently fold into the batter just until blended.
  
  Heat a large nonstick griddle or skillet over medium heat until hot
  enough to sizzle a drop of water. Brush with a thin film of vegetable
  oil or clarified butter, if using. Add the batter by tablespoons for
  small pancakes or use a scant 1/4 cup measure for larger pancakes.
  Adjust the heat to medium low. Cook until the tops are covered with
  small bubbles and the bottoms are lightly browned. Carefully turn and
  lightly brown the other side.
  
  Keep the pancakes warm on a platter covered with foil in an oven set
  at the lowest temperature while you cook the remaining batter. To
  serve, drizzle each serving with some of the melted butter and
  sprinkle with sugar. Top with warm apricot jam and a spoonful of sour
  cream.
  
  Yield: 48 three inch pancakes
  




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Recipe ID 22434 (Apr 03, 2005)

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