Leningrad Special Buckwheat Pancakes
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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Blend flours, baking powder, and sugar substitute in bowl. Mix in egg,
water, and melted margarine. Let batter stand for 10 minuteats. Melt
1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
Drop batter by the tablespoonful onto hot skillet. Allow pancakes to
cook until bubbles form around the pancakes. Thin remaining batter
with additional water if necessary. Turn pancakes over with a
spatula. Continue cooking until pancakes are done. Place on heated
dish and continue cooking until all the pancakes have been prepared.
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.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought by to you and Yours via Nancy O Brion and her Meal Master
Servings:
6
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