Leningrad Special Buckwheat Pancakes
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ¾ | cup |
all-purpose flour
buckwheat |
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
sugar substitute
|
|
| 1 | each |
eggs
large, beaten slightly |
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
margarine
melted |
|
| 1 | teaspoon |
margarine
for cooking |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 177 | ml |
all-purpose flour
buckwheat |
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
sugar substitute
|
|
| 1 | each |
eggs
large, beaten slightly |
|
| 237 | ml |
water
|
|
| 15 | ml |
margarine
melted |
|
| 5 | ml |
margarine
for cooking |
|
Directions
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.
