{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Whipped-Egg Buckwheat Pancakes with Strawberries",
 "description": "Nutty buckwheat breakfast pancakes made light with whipped egg whites and skim milk, topped with fresh strawberries instead of syrup.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "5 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "1¼ cups (150 g) buckwheat flour",
  "1¾ tsp (8 g) baking powder",
  "⅛ tsp salt (0.75 g)",
  "1 tsp ground cinnamon (2.6 g)",
  "1¼ cups plus 2 tbsp (337 g) skim milk",
  "2 large eggs (100 g), separated",
  "1 tbsp (13.5 g) olive oil, in the batter",
  "1 tbsp (20 g) maple syrup",
  "1 tsp vanilla extract (4.2 g)",
  "2 tsp (9 g) olive oil, wiped on the skillet",
  "1 tbsp (15 g) skim milk, held back to loosen the batter",
  "2 cups (332 g) sliced fresh strawberries, for the top"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Whisk the buckwheat flour, baking powder, salt and cinnamon in a large bowl."
  },
  {
   "@type": "HowToStep",
   "text": "In a second bowl, whisk the egg yolks with the 1¼ cups plus 2 tbsp skim milk, the 1 tbsp olive oil, the maple syrup and the vanilla. Pour it into the flour and stir until no dry flour shows."
  },
  {
   "@type": "HowToStep",
   "text": "Beat the egg whites in a clean, dry bowl with a whisk or hand mixer until they hold a soft peak that just bends over. Fold them into the batter in two additions, with a light hand, until only a few white streaks remain. The batter will be thick; if it stiffens between batches, fold in the held-back 1 tbsp skim milk."
  },
  {
   "@type": "HowToStep",
   "text": "Warm a nonstick skillet over medium-low heat. Wipe it with about a third of the 2 tsp olive oil on a paper towel; wipe again with a third more after each two batches."
  },
  {
   "@type": "HowToStep",
   "text": "Scoop the batter by ¼ cup, about 10 pancakes in all, 3 at a time. Cook 2 to 3 minutes, until the edges look dry and small bubbles pop on top. Flip and cook 1 to 2 minutes more, until they spring back and a thermometer in the center of one test pancake reads 160 °F. Lower the heat if they brown before the center sets."
  },
  {
   "@type": "HowToStep",
   "text": "Keep cooked pancakes on a rack in a 200 °F oven while you finish. Serve 2 pancakes per plate with ⅖ cup (66 g) of the sliced strawberries on top."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 5",
  "calories": "229 kcal",
  "proteinContent": "9.1 g",
  "carbohydrateContent": "33.6 g",
  "fatContent": "7.6 g",
  "saturatedFatContent": "1.5 g",
  "sugarContent": "10.2 g",
  "sodiumContent": "292 mg",
  "fiberContent": "4.6 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/buckwheat-pancakes.jpg",
 "imageAlt": "Nutty buckwheat pancakes topped with sliced fresh strawberries, on a plate",
 "url": "https://asharedpalate.com/buckwheat-pancakes"
}