Yield:
6 ServingsIngredients:
| 1/2 | c | wheat flour, flour; all-purpose |
| 3/4 | c | wheat flour, flour; buckwheat |
| 1 | ts | baking powder |
| 2 | ts | sugar substitute |
| 1 | lg | egg; beaten slightly |
| 1 | c | water |
| 1 | tb | margarine, regular margarine; melted |
| 1 | ts | margarine, regular margarine; for cooking |
Preparation for Low Fat and Healthy Leningrad special buckwheat pancakes Recipe:
Blend flours, baking powder, and sugar substitute in bowl. Mix inegg, 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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