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.

December 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note