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Leningrad special buckwheat pancakes

Leningrad special buckwheat pancakes
Main Ingredient: Buckwheat

Preparation: Breadmaker and Bread Machines

Course: Bakery Pastry Quickbreads Cakes Pancakes and waffles

Dietary: Diabetic

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Leningrad special buckwheat pancakes ingredients

  • 2483527⁄624973141 c All-purpose flour
  • 2483527⁄624973141 c Buckwheat flour
  • 1 t baking powder
  • 2 t sugar substitute
  • 1 large Egg; beaten lightly
  • 1 c water
  • 1 T margarine; melted
  • 1 t Margarine, for cooking

Cooking Leningrad special buckwheat pancakes

1. Blend flours, baking powder, and sugar substitute in bowl.
2. Mixi in egg, water, and melted margarine.
3. Let batter stand for 10 minuteats.
4. Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
5. Drop batter by the tablespoonful onto hot skillet.
6. Allow pancakes to cook until bubbles form around the pancakes.
7. Thin remaining batter with additional water if necessary.
8. Turn pancakes over with a spatula.
9. Continue cooking until pancakes are done.
10. Place on heated dish and continue cooking until all the pancakes have been prepared.
11. Food exchange per serving: 1 starch exchange + 1 fat exchange cho: 18g; pro: 3g; fat: 4g; cal: 118; low-sodium diets: this recipe is suitable.


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