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Buckwheat-Honey Pancakes

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* 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

 

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NOTES : Serve these pancakes with the Vanilla-Maple Syrup.

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