| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Buckwheat flour |
| 1/3 |
c |
Whole wheat flour |
| 1/4 |
c |
Cornmeal |
| 2/3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Liquid egg substitue or egg whites |
| 1 |
tb |
Molasses |
| 2 |
c |
Buttermilk; nonfat |
INSTRUCTIONS
This is an adaptation of a recipe that I found in Good Old Days magazine.
The original recipe was entitled a multigrain sourdough pancake, which I
found curious as there was no sourdough in sight. The original recipe
suggested using rye or graham flour in place of the buckwheat. I am a
buckwheat lover, so I haven't ventured much beyond the buckwheat. I like to
drizzle (drown) them with maple syrup, but I'll bet they'd be good with
applesauce. Hope you like them as much as I do.
Mix the wet ingredients in a medium sized bowl. Sift the dry ingredients
together. Combine with the wet ingredients. Lightly spray griddle with
cooking spray. Cook pancakes on one side until bubbles form and pop and
underside is lightly browned . Flip and lightly brown on other side.
Recipe by: Adapted from Good Old Days magazine, Aug. 97, Vol. 34 No. 8
Posted to fatfree digest by Paula <pjranney@sprintmail.com> on Jan 19,
1999, converted by MM_Buster v2.0l.
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