Begin a cold morning with a hearty breakfast
of buckwheat pancakes and you're fortified for the day.
Buckwheat Pancakes
- 1 1/4 cups buttermilk or sour milk*
3 tablespoons butter or margarine, melted
1 large egg
1/2 cup all-purpose flour
1/3 cup buckwheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Maple syrup
Vegetable cooking spray
- Whisk buttermilk, butter, and egg together
in bowl until blended. Combine flours, soda, and salt in another
bowl. Whisk buttermilk mixture into dry ingredients until just
blended.
- Heat large nonstick skillet or griddle
over medium-high heat. Grease lightly with vegetable cooking
spray. For each pancake, spoon scant 1/4 cup of the batter into
skillet, spreading batter lightly with back of spoon. Cook until
bubbles form on surface of pancakes, about 2 minutes. Turn pancakes
over and cook 1 to 2 minutes more. Repeat with remaining batter.
Serve with maple syrup.
Makes 12 pancakes.
*Note: To make 1 1/4 cups sour milk,
place 4 teaspoons lemon juice or vinegar in a 2-cup glass measuring
cup. Add enough milk to make 1 1/4 cups liquid; stir. Let the
mixture stand for 5 minutes before using it in a recipe.
Nutritional facts per serving: calories:
125, total fat: 4g, saturated fat: 2g, cholesterol: 26mg, sodium:
160mg, carbohydrate: 20g, protein: 2g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
