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