Delicious Wheat-Free Pancakes - cooking recipe

Ingredients

1 1/2 c. yellow cornmeal
1/4 c. buckwheat flour
1 tsp. each baking soda and sugar or 1 tsp. honey
3/4 tsp. salt
2 c. buttermilk or plain yogurt, thinned with water
2 Tbsp. vegetable oil
1 egg, separated

Preparation

Stir together cornmeal, flour, baking soda, sugar or honey and salt. Add buttermilk or yogurt, oil and egg yolk.
Blend well. Beat egg whites until stiff and fold in. Let batter stand for 10 minutes. Bake on hot griddle, turning once.
Makes about 16 (4-inch) pancakes.