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Recipe by: moËsha
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See below ingredients and instructions of the recipe
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 DIET: 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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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