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Leningrad Special Buckwheat Pancakes

 
78

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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