Ingredients
- Pancakes:
- 1⅓ cups sifter buckwheat flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ⅓ cup non-fat plain yogurt
- ⅓ cup skim milk
- 2 Tbsp. water
- 1 Tbsp. unsalted butter, melted
- 1 egg
- 1 egg white
- Wasabi-Lime Crab and Cucumber Salad:
- 4 oz. crab meat
- ⅔ cup chopped cucumber
- 2 tsp. sesame seeds
- 1 tsp. wasabi paste
- 2 Tbsp. mayonnaise
- 1 Tbsp. lime juice
- Garnish:
- ⅓ cup chopped scallions
- 2 tsp. toasted sesame seeds
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Instructions
- Combine the flour, baking powder, and salt in a medium mixing bowl.
- Whisk together yogurt, milk, water, and melted butter. Whisk together egg and egg white and add to liquid mixture.
- Combine the dry and liquid mixtures together, stirring gently until just combined. Let stand until bubbling (2-3 minutes).
- Heat a griddle over medium-high heat. Ladle about 2 tablespoons of batter onto the pan to form a 2″ pancake. Cook until center is bubbly and edges are dry (30-45 seconds). Flip and continue to cook until the center is done (30 seconds). Remove to a plate in a just-warm oven and repeat this step until batter is gone.
- Gently toss salad ingredients together.
- Serve pancakes topped with about a teaspoon of salad and top with garnishes.