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Title: Buckwheat-Cinnamon Pancakes Categories: Breads, Quick, Breakfast Yield: 3 Servings 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 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 |