Leningrad Special Buckwheat Pancakes
78
Ingredients
| 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 |
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.
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Nutrition Facts
Serving Size 77g (2.7 oz)Amount per Serving
Calories 13024% of calories from fat
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 31mg
10%
Sodium 46mg
2%
Total Carbohydrate
7g
7%
Dietary Fiber 1g
3%
Sugars g
Protein
7g
Vitamin A 3%
•
Vitamin C 0%
Calcium 2%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
