Marc's Buckwheat, Buttermilk & Beer Pancakes

I first had beer pancakes in Weaverville, California at a microbrewery that has since closed. I tried to reproduce the taste at home but it just wasn't the same. Then I hit upon the idea of combining it with the Joy of Cooking buckwheat recipe with beer, and the results were great.

Combine:
2 cups dark beer such as Guiness
1/4 cup melted butter
2 beaten egg yolks

Whip:
2 egg whites

Mix together:
1 cup buckwheat flour
1 cup all-purpose flour
6 tablespoons dry buttermilk powder (or dry milk if buttermilk is not available)
2 teaspoons double-acting baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt

Grease a pancake griddle and set over medium heat.

With a few swift strokes combine the egg and beer mixture with the dry incredients. Don't beat or whip the ingredients and don't worry if it's a little lumpy.

Gently fold in the egg whites

Spoon out enough batter to form pancakes about 3 to 4 inches in diameter. Cook until done but not overdone.

Serve with more butter and pure maple syrup.