Buckwheat Pancake Mix

recipe
The whole-wheat and buckwheat flours provide fiber and B vitamins. Spoon the dry mix into a holiday gift bag, and secure the top with a twist tie and ribbon. Attach the remainder of the recipe on a note card and add a suggestion of stirring mashed bananas, blueberries, or chopped apple into the batter. Present the gift bag with a bottle of maple syrup.

Yield:

6 servings (serving size: 3 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 266
Caloriesfromfat 16 %
Fat 4.8 g
Satfat 2.5 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 11 g
Carbohydrate 47.8 g
Fiber 5.8 g
Cholesterol 5 mg
Iron 2.2 mg
Sodium 488 mg
Calcium 258 mg

Ingredients

Pancake mix:
1 1/2 cups whole-wheat flour
1 cup buckwheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Remaining ingredients:
2 1/2 cups low-fat buttermilk
1 tablespoon butter or stick margarine, melted
1 teaspoon vanilla extract
1 large egg white

Preparation

To prepare the pancake mix, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl. Store in an airtight container until ready to use.

To prepare the pancake batter, combine the buttermilk and remaining ingredients; add to pancake mix, stirring until smooth.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook an additional minute.

Note:

December 2000
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