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Leningrad special buckwheat pancakes
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| Artist: |
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| Categories: |
Bakery, Breads, Breakfast, Desserts, Diabetic, Pancakes & Waffles, Pastry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | All-purpose flour | | 3/4
| cup | Buckwheat flour | | 1
| tsp | Baking powder | | 2
| tsp | Sugar substitute | | 1
| large | Egg, beaten slightly | | 1
| cup | Water | | 1
| tbsp | Margarine, Melted | | 1
| tsp | Margarine, for cooking |
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Procedures:
| 1 | Blend flours, baking powder, and sugar substitute in bowl. | | 2 | Mix 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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