Guest guest Posted May 2, 2000 Report Share Posted May 2, 2000 * Exported from MasterCook * Buckwheat-Honey Pancakes Recipe By : Cooking Light, March 2000 Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup buckwheat flour 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 3/4 cup plain fat-free yogurt 1/4 cup honey 1/4 cup fat-free milk 2 tablespoons vegetable oil 3/4 teaspoon vanilla extract 3 large eggs -- lightly beaten 1. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients, add to flour mixture, stirring until smooth. 2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large non-stick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 4 servings (servings size: 3 pancakes). Note: Store any leftover buckwheat flour in your refrigerator or freezer, whole-grain flours will spoil quickly at room temperature. Calories 352 (29% from fat); Fat 11.5g (sat 2.7g, mono 3.7g, poly 4g); Protein 13g; Carb 50.8g; Fiber 1.4g; Chol 167mg; Iron 2.5mg; Sodium 443mg; Calc 204mg KES 05/02/00 - - - - - - - - - - - - - - - - - - NOTES : Serve these pancakes with the Vanilla-Maple Syrup. Quote Link to comment Share on other sites More sharing options...
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