Leningrad Special Buckwheat Pancakes from Healthy Diabetic Recipes

Leningrad Special Buckwheat Pancakes Recipe

Recipe Ingredients:

1/2 cup All-purpose flour
3/4 cup Buckwheat flour
1 tsp Baking powder
2 tsp Sugar substitute
1 large Egg, beaten slightly
1 cup Water
1 tbsp Margarine, Melted
1 tsp Margarine, for cooking

Recipe Instructions:

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

Servings: 6

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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