Leningrad Special Buckwheat Pancakes

Title:
Leningrad Special Buckwheat Pancakes

Yield:
6 Servings

Categories:
Diabetic,
Quickbreads,
Breakfast,
Pancakes




Ingredients:





   1/2 c  All-purpose flour;


   3/4 c  Buckwheat flour;


     1 ts Baking powder


     2 ts Sugar substitute


     1 lg Egg; beaten slightly


     1 c  Water


     1 tb Margarine; Melted


     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 O'Brion and her Meal Master


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip