Buckwheat Pancakes: The Best Buckwheat Pancakes Recipe from Cook'n

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	Buckwheat Pancakes

Serves: 10

Serving Size: one 4-inch pancake
Pile these wholesome and hearty pancakes high on your plate and serve with Citrus-Banana Compote alongside. You'll find buckwheat flour in the flour section of many supermarkets or natural foods stores.

Print this Recipe

   1 egg
   1/2 cup buckwheat flour
   1/2 cup whole wheat flour
   1 cup milk
   1 tablespoon sugar
   3 teaspoons baking powder
   2 tablespoons shortening, melted, or vegetable oil
   1/2 teaspoon salt
   Whole bran or wheat germ, if desired

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1. Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth.

2. Heat griddle or skillet over medium heat or to 375°. Grease heated griddle, if necessary. To test griddle, sprinkle with a few drops water. If bubbles skitter around, heat is just right.

3. For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon whole bran. Turn and cook other sides until golden brown.

1 PANCAKE: Calories 90 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 25mg; Sodium 280mg; Carbohydrates 11g (Dietary Fiber 1g); Protein 3g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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