Aunt May's Famous Wheatcakes

— Instructions —

1. Combine milk with lemon juice in a bowl, and wait for milk to curdle (about 10 minutes).
2. Meanwhile: in a separate bowl, mix together buckwheat flour, whole wheat flour, baking powder, and salt.
3. Melt butter in a small bowl, and add to flour mixture.
4. Separate egg yolks from whites, reserving both. Beat egg yolks, and add to flour mixture.
5. When milk has curdled, mix molasses into the milk mixture. Then, pour into the flour mixture and stir.
6. In a separate bowl, whip the egg whites until stiff (but not dry).
7. Fold egg whites into the batter gently until blended (don't overmix!).
8. Grease a frying pan with extra butter. For each pancake: cook until small bubbles appear on top. Then, flip and cook until bottom is lightly browned.
9. Serve hot with extra butter and maple syrup.

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— See Also —