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Leningrad Special Buckwheat Pancakes

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Yield: 6 servings

1/2 c All-purpose flour; 1 lg Egg; beaten slightly
3/4 c Buckwheat flour; 1 c Water
1 ts Baking powder 1 tb Margarine; Melted
2 ts Sugar substitute 1 ts Margarine; for cooking

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.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy OBrion and her Meal Master

444 1 rate

Comments

Leningrad Special Buckwheat Pancakes<br /> Yield: 6 servings<br /> <br />    1/2 c  All-purpose flour;                  1 lg Egg; beaten slightly<br />    3/4 c  Buckwheat flour;                    1 c  Water<br />      1 ts Baking powder                       1 tb Margarine; Melted<br />      2 ts Sugar substitute                    1 ts Margarine; for cooking<br /> <br />  Blend flours, baking powder, and sugar substitute in bowl.  Mix in<br />  egg, water, and melted margarine.  Let batter stand for 10 minuteats.<br />  Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium<br />  heat. Drop batter by the tablespoonful onto hot skillet.  Allow<br />  pancakes to cook until bubbles form around the pancakes.  Thin<br />  remaining batter with additional water if necessary.  Turn pancakes<br />  over with a spatula. Continue cooking until pancakes are done.  Place<br />  on heated dish and continue cooking until all the pancakes have been<br />  prepared.<br />  <br />  Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE<br />  <br />  CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;<br />  Low-sodium Diets: This recipe is suitable.<br />  <br />  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,<br />  R.D.,M.S. and Katharine Middleton<br />  <br />  Brought by to you and Yours via Nancy OBrion and her Meal Master<br /> <br />

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