Buckwheat-cinnamon pancakes

Yield: 3 Servings

Measure Ingredient
½ cup All-purpose flour
½ cup Buckwheat flour
1 tablespoon Sugar
2 teaspoons Baking powder
¾ teaspoon Ground cinnamon
¼ teaspoon Salt
1 cup Skim milk
1 tablespoon Vegetable oil
1 large 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 ⅓ 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@...> on Sep 07, 1997

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