| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breads, Breakfast, Quick | 3 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/2 | c | Buckwheat flour |
| 1 | T | Sugar |
| 2 | t | Baking powder |
| 3/4 | t | Ground cinnamon |
| 1/4 | t | Salt |
| 1 | c | Skim milk |
| 1 | T | Vegetable oil |
| 1 | Egg |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked. Yield: 3 servings (Serving size: 2 pancakes.) Recipe by: Cooking Light, Sept 1997, page 52 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 63.6mg
Sodium: 579.5mg
Potassium: 291.6mg
Carbohydrates: 39.8g
Fiber: 2.9g
Sugar: 9g
Protein: 9.5g