Begin a cold morning with a hearty breakfast of buckwheat pancakes and you'll be fortified to start the day.
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
Butter for accompaniment
Maple syrup for accompaniment
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 butter and maple syrup, if desired.
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 Information Per Serving (1/12 of recipe; does not include accompaniments): 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. © 2003 Meredith Corporation. All Rights Reserved.