| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads, Quick, Breakfast |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Buckwheat flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
c |
Skim milk |
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
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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