Buckwheat-cinnamon pancakes
3 Servings
Ingredients
| Quantity | 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 |
Directions
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